In a bowl, whisk together all-purpose
flour, almond flour and salt. In another
bowl, beat butter and sugars for 2
minutes, until fluffy. Beat in egg and
almond extract until just combined.
Pour in flour mixture; beat until just
combined. Work dough briefly with
hands and form 2 disks. Wrap in plastic
and refrigerate for 2 hours.
Heat oven to 375°. Remove a dough
disk from refrigerator. Generously
flour work surface. Roll to 1/8-inch
thickness. Cut out shapes (such as
snowmen or Christmas trees) with a
3-inch cookie cutter; place on baking
sheets 2 inches apart. On half the
cookies, use a smaller cookie cutter to
remove a different shape (such as a
heart for snowmen or a star for trees).
Re-roll dough as needed. Repeat with
second dough disk.
Bake at 375° for 10 to 12 minutes, until
golden. Cool completely on a wire rack.
Separate cookies with cutouts from
those without. Spread a scant teaspoon
of preserves on non-cutout cookies.
Dust cutout cookies with confectioners'
sugar and place on top of non-cutouts.