Preheat oven to 350 degrees F.

Line 2 (4 if you have them) baking sheets with parchment paper.

Whisk together the flour, baking powder, and salt. Set aside.

In a mixer cream the butter and lemon sugar together. Add zest.

Blend in the egg, then the vanilla.

Add the dry ingredients and then the almond meal until everything is just mixed in.

Wrap the dough in plastic film and refrigerate at least 2 hours or overnight.

Roll the dough out on a floured surface and cut out the cookies.

Choose a shape from your collection and another cutter several sizes smaller.

Cut out the cookie and using the smaller cutter make a cutout in half the cookies.

Place the cutout cookies and the solid ones on different baking sheets. They will have different baking times. The cutout ones will bake faster.

As you fill up the baking sheets, place them in the freezer for a few minutes before transferring to the oven. This will prevent the cookie shapes from spreading.

Bake for 10-12 minutes or until just slightly golden. Check and remove the cutout cookies before the solid ones.

Transfer to a wire rack and let cool completely.

Spread the solid cookie (the one without the cutout) with a thin layer of jam.

Dust or dip the cutout cookie with powdered sugar and place it on top of the jam covered cookie.

Plate and serve but definitely hide a few for yourself.