Lemon Poppy Linzer Cookies

• Preheat the oven to 370 degrees.
• Add the room temperature butter, powdered sugar, lemon juice, and almond extract to an electric mixer. Mix on medium speed until smooth and fully combined.
• Sift the flour, then slowly add it to the mixer along with the salt on very low speed. Mix just until combined, then gently mix in the poppy seeds.
• Scoop the dough out of the mixer and place it onto a lightly floured surface. Roll the dough out with a rolling pin until it is about three quarters of a centimeter thick.
• Use a biscuit cutter to cut out the cookies. For half of the cookies, cut out a center shape to create the Linzer tops.

  Transfer the cookies to a non stick or parchment lined baking sheet.
• Bake for 6 to 7 minutes. Do not let the cookies brown. Let them sit on the baking sheet for about five minutes before transferring them to a cooling rack.
• Bake 6 to 7 minutes. Do not let them brown and allow them to sit on the pan for about five minutes before transfering them to the cooling rack.
• Mix the lemon juice and raspberry jelly together to create the filling.
• Once the cookies are completely cooled, add about one tablespoon of filling to the center of each bottom cookie, leaving about three quarters of a centimeter around the edges so it does not spill over.

  Place the cutout cookie on top, then finish by sprinkling with powdered sugar.