Add in one egg at a time and mix together.

Add vanilla and almond extract and mix using an electric mixer for about one minute.

In a separate bowl, sift flour, baking powder, and salt together. Once sifted, add ⅓ of the dry ingredients to the wet ingredients and mix well. Repeat this process until both wet and dry ingredients are fully combined; be sure to mix fully after each addition.

Using your hands, form the dough into a ball, wrap with plastic wrap, and place into the refrigerator for at least 1-2 hours or until cool and firm.

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.

Remove the ball of dough from the fridge and allow it to soften, about 15 minutes.

Add flour to your rolling pin and counter, or whatever surface you plan on using to roll the dough out. Next, roll the dough out.

Using a medium-round cookie cutter, cut the cookies and place half of them on your prepared cookie sheet. Set the others aside; they will be the tops of your cookies.

Add about 2 teaspoons of raspberry preserves in the center of each cookie on your prepared cookie sheet.

Dip your finger into a small bowl of water and run it around the edge of the cookie. Place the top of the cookie on the bottom half with the preserves in the center, and lightly press the dough down around the sides to seal the top and bottom together.

Bake at 350 degrees for about 9 to 10 minutes or until finished.

Remove the cookies and allow them to cool on your lined cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.