1 c butter, softened
½ c powdered sugar
1 tsp rum extract
¼ tsp salt
2 c all-purpose flour
Seedless raspberry or apricot jam
Combine butter, 1/2 cup powdered sugar, almond extract and salt in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 1 hour). Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch cookie cutters. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Place cooled cookies with center cut-out onto waxed paper; sprinkle with powdered sugar. Decorate with small candies attached with decorator gel, if desired. Spread bottom-side of cookies without cut-out with 1/4 teaspoon jam. Top with center cut-out cookie, powdered sugar-side up.