1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the gluten-free all-purpose flour, almond flour, powdered sugar, and salt.
3. Add the softened butter and vanilla extract, and mix until a dough forms.
4. Chill the dough for 30 minutes in the refrigerator.
5. Roll out the dough on a floured surface to about ¼ inch thick.
6. Cut out shapes using a cookie cutter, making sure to cut out the center of half of the cookies.
7. Place the cookies on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until lightly golden.
9. Let the cookies cool completely.
10. Spread raspberry jam on the solid cookies and top with the cut-out cookies.

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