In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the unsalted butter and both granulated sugar and confectioners' sugar and beat on medium-speed until combined, then increase to medium-high speed and continue beating until pale and fluffy, about 1 minute.
Beat in the vanilla extract and almond extract, mixing just until combined.
Reduce to medium-speed, then add in the egg yolks and egg, beating until well combined, and scraping down the sides and bottom of the bowl as needed. Beat in the lemon zest.
On low speed, gradually add in the all-purpose flour and salt, and beat until combined. Your dough should be stiff.
Sprinkle 1 Tablespoon of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for about 30 seconds. Divide the dough in half, (about 443 grams each disc).
Press each portion of cookie dough into a 6”-inch disc. Wrap dough tightly in plastic wrap and refrigerate for 2 hours.
When you're ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
Remove the cookie dough from the fridge and let it sit at room temperature for 10 minutes. Working with one disc at a time, unwrap the dough and transfer to a lightly floured surface.
Roll each disc out to about 1/4" thickness. Using a 2 and 1/2-inch scalloped round cookie cutter, cut out as many cookies as you can. Use a large open round piping tip to make a “peekaboo” cutout in the center of half of the cookies.
Carefully transfer the shapes to the prepared baking sheets, leaving 1” between cookies. Place the cut cookies back in the refrigerator for 15 minutes.
Bake on the middle rack for 8 to 10 minutes, rotating the pan halfway through baking, or until the edges are set. (It’ll probably take about 3 batches to bake all of the cookies.)
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely.
Transfer the “peekaboo” cut-out cookies to a baking sheet and, using a small fine-mesh strainer, dust them with powdered sugar.
Transfer the remaining cookies to another baking sheet and turn them all flat side up. Spoon about 1 teaspoon of seedless raspberry jam into the center of each cookie, spread it just slightly. Top with the sugar dusted cookies.
