Linzer Sandwich Cookies
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1 teaspoon vanilla
Powdered sugar (optional)
Seedless raspberry jam
Place flour, baking powder and salt in small bowl; stir to combine. Beat
granulated sugar and butter in medium bowl with electric mixer at medium speed
until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture.
Beat at low speed until dough forms. Divide dough in half; cover and refrigerate
2 hours or until firm.
Preheat oven to 375°F. Working with 1 portion at a time, roll out dough on
lightly floured surface to 3/16-inch thickness. Cut dough into desired shapes
with floured cookie cutters. Cut out equal numbers of each shape. (If dough
becomes too soft, refrigerate several minutes before continuing.) Cut 1-inch
centers out of half the cookies of each shape. Reroll trimmings and cut out more
cookies. Place cookies 1-1/2 to 2 inches apart on ungreased cookie sheets. Bake
7 to 9 minutes or until edges are lightly brown. Let cookies stand on cookie
sheets 1 to 2 minutes. Remove cookies to wire racks; cool completely.
Sprinkle cookies with holes with powdered sugar, if desired. Spread 1 teaspoon
jam on flat side of whole cookies, spreading almost to edges. Place cookies with
holes, flat side down, over jam. Store tightly covered at room temperature or
freeze up to 3 months.