Gather your ingredients so that you have everything close at hand on the counter or table. Zest the lemon (enough to make 1 tablespoon.)Line two baking sheets with parchment paper or silicone baking mats.
Make the Dough
In a small bowl, combine the all-purpose flour, almond flour, ground cinnamon, and salt. Mix to combine.
Using a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about three minutes. Scrape the bowl as needed.
Add the egg yolks and Princess Cake and Cookie Flavoring, mixing to combine.
Gradually add the flour to the butter, mixing just to combine. Do not overbeat.
Wrap the dough in plastic wrap and refrigerate until firm, about an hour.
Cut out the Cookies
Preheat oven to 350 degrees. Remove the dough from the refrigerator and allow it to sit at room temperature for 5-10 minutes for better workability.
On a lightly floured surface, roll dough out to about 1/8" thickness. Cut dough with cookie cutters and transfer to a cookie sheet lined with parchment paper or a silicone baking mat. Repeat until all the dough has been used. Try to work quickly. If the dough becomes too soft (or sticky), you may refrigerate it for a few minutes until chilled.
Place the first baking sheet in the refrigerator while you finish up the rest of the cookie dough. Depending on the size of the cookie cutouts, you'll have between 16-20 cookies. When you reach the halfway point, begin cutting the centers out of the remaining cookies, reusing the dough until it's gone. Refrigerate cut cookies for 15-30 minutes.
Bake the Cookies
Place the first baking sheet in a preheated oven and bake for 12-15 minutes, until edges start to turn brown. Allow to cool for 7-8 minutes, then transfer to a wire rack. Repeat with the second baking sheet.
Assemble the Cookies
Once the cookies have cooled completely, it's time to assemble them. Place the cookies with the center holes together on a baking sheet. Sift powdered sugar over them to cover.
Spoon strawberry preserves onto the remaining cookies, spreading the jam to the outer edges.
Place the tops of the cookies onto the preserves, pressing lightly to attach and line up with the pattern.
Carefully, spoon more preserves into the centers to fill.
Store in an air-tight container for 5-7 days. This recipe will make 16-20 assembled cookies.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.