Cream together butter and sugar until fluffy. Add 1 egg, followed by extract and lemon zest. Sift together flour, cinnamon, baking powder, and salt together and then stir in ground almonds. Gradually add the combined dry ingredients to the wet ones in the mixer until fully combined. Divide the dough in half.
Preheat the oven to 350°F. Using Dough EZ roll out dough to the perfect desired thickness. I prefer 1/4 inch thickness. Next, cut out 2 1/2 inch diameter rounds with a cookie cutter. With a smaller cutter, in the shape you desire, cut out the centers of half the cookies. Make equal tops and bottoms. re roll scraps as necessary. Place the cookies on greased or parchment paper lined baking sheets.
Bake 10-12 minutes or until lightly golden. Rotate baking sheets 1/2 way through baking time. Remove the cookies to a wire rack to cool. Spread with a dollop of raspberry preserves jam on the solid bottom cookies. Top each cookie with the halves with the cut-out center. Preserves will peak through the center. Sprinkle with powdered sugar and serve.