Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a medium bowl combine the flours, sugar, salt, and cinnamon.

Cut in the butter with a pastry blender until the mixture is sandy. Add the egg and knead in the bowl until the dough is smooth. (if you don't have a pastry blender, use two knives to 'cut in' butter or even your finger tips to form pea sized bits of butter in the flour.

Knead the dough allowing the warmth of your hands to soften the butter. Divide the dough in half. Form each half into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Place the first piece of dough in between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter, cut out rounds. Half of the round will be the base of the cookies. To make the tops, use a 1” cookie cutter to cut out the centers from half of the rounds.Transfer cookies to the baking sheet 1 inch apart. Gather the scraps into a ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.

Bake for 12 minutes until the edges begin to brown slightly. Let the cookies cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.

Continue in the same manner with the remaining piece of dough.

Before serving, spread 1 teaspoon of preserves on the cookie bases. Dust the top of the tops with powdered sugar and place on top of the preserves. Serve immediately.

The unfilled cookies can be stored in an airtight container for up to 3 days and filled as needed.