Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-5 minutes.
Add egg yolks and flavorings: Incorporate the egg yolks, lemon zest, and vanilla extract into the butter mixture until well combined.
Combine dry ingredients: In another bowl, whisk together salt, ground cinnamon, all-purpose flour, and almond flour. Gradually add to the wet mixture, mixing just until combined.
Chill the dough: Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat and roll out: Preheat the oven to 350°F (175°C). Roll out one disc of dough on a floured surface to about ¼ inch thick.
Cut out cookies: Use cookie cutters to cut shapes. For half, use a cutter with a center cut-out for the Linzer look.
Bake the cookies: Place cut-out cookies on parchment-lined baking sheets and bake for 10-12 minutes until lightly golden. Cool on a rack.
Fill and assemble: Spread jam on the flat side of whole cookies, top with cut-out cookies, dust with powdered sugar, and press gently.
