Preheat your oven to 350°F. Line baking sheets with parchment paper.

In a medium bowl, whisk flour, baking powder, baking soda and salt for 30 seconds to blend evenly; set aside.

In a stand mixer, fitted with a paddle, beat butter for 1 minute at low speed. Add both sugars and extract and beat on medium-high speed for 2 minutes or until pale and fluffy. Add the egg and mix until well incorporated.

Add about ⅔rds of the dry ingredients to the butter/sugar mixture and blend on low speed just until dry ingredients are blended in. Fold in remaining flour mixture by hand just until evenly combined.

Cover and chill cookie dough for 30 minutes for easier handling.

Mix ⅛ teaspoon of cinnamon with 2 tablespoons of sugar in a small bowl.

Break lorna doone cookies into crumbles.

Scoop the dough into balls (25 to 26 grams each) with a large cookie scoop, roll the dough balls in cinnamon-sugar so they are evenly coated. Place the dough balls onto prepared baking sheets.

Bake for 12-13 minutes until evenly golden and the edges are browned.

While still warm on the cookie sheet, press an indent into the centers with the back of a round ½ tablespoon measure. Transfer cookies on parchment to a wire rack to cool completely.

Spoon jam into the indents on the cooled cookies, sprinkle on some lorna doone crumbs and then top with a raspberry.

Dust with powdered sugar before serving.

Store cookies in an airtight container in the fridge for 3-4 days.