toppings: finely chopped almonds, sprinkles, flaky sea salt, etc.
Preheat the oven to 350°F. Add the salted butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 3-4 minutes until light and fluffy, scraping down the bowl as needed. Mix in the almond extract.
Add the sifted flour in two additions, mixing until a smooth dough forms. Transfer the dough to a clean surface and shape it into a flat disk. Wrap with plastic wrap and chill for 20 minutes. Transfer the dough to a clean surface and cut into 4 pieces so it’s easier to work with. Roll the dough into a ¼” sheet, letting it warm up as needed if it begins to crack (use your hands to keep pressing it together so it is smooth).
Prepare a large and small snowflake (or other shape) cookie cutter. Use the large to cut approximately 24 cookies. Use an offset spatula to gently transfer half of the cookies to a cookie sheet. Use the small cutter to cut the center out of the remaining cookies. Transfer these cookies to another cookie sheet.
Bake the cookies for about 8-10 minutes, until just lightly browned on the edges. Allow the cookies to cool for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
Turn the solid cookies over. Spread each one with about a teaspoon or so of raspberry jam. Dust half of the top cookies with powdered sugar. Dip the remaining top cookies into the melted milk chocolate and use the tip of a spoon to create a swirl pattern in the chocolate.
Press the top cookies onto the bottom cookies. Drizzle the powdered sugar ones with melted chocolate. Decorate the chocolate ones with chopped almonds, sprinkles, flaky sea salt, etc.