In a medium bowl, mix together the all-purpose flour, almond flour, cornstarch, baking powder, and salt.
Use an electric mixer to beat together vegan butter and sugar until light and fluffy. Add in coconut cream, vanilla and almond extracts.
Slowly mix in the flour mixture and blend until just combined, without overworking the dough. Divide the dough into two equal portions. Wrap in plastic wrap and press gently into a round, thick disc. Chill dough for at least 30 minutes.
Remove dough from refrigerator and preheat oven to 350ºF. Line two baking trays with parchment paper.
Divide into two portions. Lightly flour a clean counter and gently roll out the first portion of dough to about 1/8 inch thickness. Using a cookie cutter of your choice, cut out cookies and place on baking trays about 2 inches apart. Repeat with the second portion of dough and place these cookies on a second tray. Use the small, center cutter to cut out the center of the cookies on the second tray. These will be the tops of the cookies. You want an equal number of tops with the holes cut out and bottoms.
Bake for 8 to 10 minutes, noting that the cookies should look pale, not too browned on top or bottom. Remove from oven and let cool for a few minutes before transferring carefully to wire racks to cool.
When cookies have cooled, spread about one teaspoon of preserves or jam on top of the bottoms. Using the cookies with the centers cut out, top the jam-topped cookies (bottom side down) and press gently.
Using a small wire mesh strainer or sifter, generously sift powdered sugar over tops of cookies. Store in an airtight container, unrefrigerated, for up to a week.
