A twist on a classic cookie. Adapted from Cooking LSL.
Add the egg, vanilla, and almond extract to the butter and sugar mixture and beat to combine. Initially, I would start on a lower speed while adding in these ingredients to limit splashing and then beat on medium speed.
In a separate bowl, whisk together both the flours, the salt, and cinnamon.
Slowly add the dry ingredients to the wet ingredients and beat until incorporated. Again, scrape down the bowl as needed.
Divide the dough into two equal round, flattened discs and refrigerate them for 2 hours.
Once the 2 hours are up, preheat your oven to 350 degrees.
Roll out the dough discs. I recommend using a pastry mat and rolling pin sleeve. Flour the mat and sleeve. Alternatively, if you have a silicone mat, I've heard the flour is unnecessary. I have an old school cloth one that my mom had given me. Carefully roll out the dough so it isn't too thin - about 1/8th of an inch.
Using the cookie cutter, in equal numbers, cut out whole rounds which will be for the bottom of the cookie and rounds with the heart insert which will be for the top of the cookie.
Place the cookie cut-outs onto parchment lined baking sheets. Refrigerate the cookie dough cut-outs for 30 minutes.
Bake the cookies for 8-12 minutes, or until the edges are just golden. I baked mine for 8 minutes, but I think I rolled my dough a little too thin. Also, remember that everyone's oven is a bit different. Make sure to keep an eye on them.
Take the cookies out of the oven and let them cool slightly on the baking sheet and then transfer them to cool on a baking rack. I always err on the side of caution and let them cool for about 45 minutes here.
Layer the blueberry preserves on the bottom cookie rounds. I probably used about 1 tsp for each cookie. This does not have to be precise.
Dust the top cookie rounds with powdered sugar and gently place on top of the bottom rounds to form the Linzer tart.