Shrewsbury Cookies

Sift the flour, baking powder, and salt into a medium bowl.

Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg, beating until just blended. Add the almond extract. Mix in the dry ingredients. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. Butter cookie sheets. Roll out the dough to a thickness of 1/4 inch. Use a 2-inch cookie cutter to stamp out rounds. Use an apple corer to make a small hole in the center of half the rounds. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used up.

Use a spatula to transfer the cookies to the prepared cookie sheets. Bake for 15-20 minutes, or until firm to the touch, rotating the sheets halfway through for even browning. Transfer to racks to cool.

Spread the cookies without holes with the raspberry preserves. Top each one with a cookie that has a hole to make a sandwich, with preserves showing through the holes.