• Preheat the oven to 350 F, And line two cookie sheets with parchment paper.
• In a mixing bowl beat the butter and sugar until light and fluffy in texture. Add the eggs, lemon zest, vanilla and almond extracts, and mix well.
  2 cup butter, 1 cup sugar, 2 eggs, 1½ teaspoon vanilla extract, 1½ teaspoon almond extract, 1 teaspoon lemon zest
• Add the spices to the bowl of creamed sugar, butter, and extracts and mix. Add the flour and salt and mix into dough. Cover with plastic wrap and chill 30 minutes.
  4 cup flour, 2 teaspoon cinnamon, 1 teaspoon cloves, ½ salt
• Remove the chilled dough from the refrigerator. Divide the dough in half. Roll out one half of the dough and use the large heart shaped cookie cutter and cut out 20 bottom cookies. Place on one of the parchment lined cookie sheets.
• Roll out the second half of the cookie dough. Use the same large shaped cookie cutter and cut out 20 top cookies. Next, using the small heart cookie cutter, cut out a heart shaped middle from the 20 top cookies. Gently place on the second parchment covered cookie sheet.
• Bake each pan of cookies for 12 minutes. Remove when lightly golden brown, and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Make the Filled Cookies

• Place all the top shortbread linzer cookie tops on parchment paper, and using a small sifter, dust them with powdered sugar.
  ½ cup powdered sugar
• Using a small teaspoon, add small dollops of raspberry jam onto the middle of each of the bottom cookies.
  ½ cup Raspberry Jam
• To finish, carefully place a powdered sugar dusted top cookie onto the jam filled bottom cookie. Platter and serve!