Mix flour, sugar, and baking powder; cut in butter until crumbly. Add beaten egg yolks and almond extract to flour/butter mixture. Blend until fully incorporated. Form dough into a ball, flatten into a disc, then wrap in wax paper. Chill for 2 hours.

Preheat oven to 350 degrees F. Roll dough out on a floured surface, into about 1/4-inch thickness. Use a cookie cutter of your choice to form cookies. Place on a cookie sheet lined with parchment paper and bake for 10 minutes until just barely golden. Remove from cookie sheet to a cooling rack; cool completely.

Stir 1 cup of red raspberry preserves (this makes it easier to spread) in a small bowl. Place 1-2 teaspoons of preserves on one cooled cookie and sandwich with another. Dust with confectionersâ?? sugar. ENJOY!