Raspberry Spice Linzer Cookies from Mish Mag

By Carynz

Ingredients

• 2 cups flour plus more for rolling
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 stick marg at room temp
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup seedless raspberry jam

Preparation

Step 1

Whisk together,flour,baking powder,salt and spices. Set aside. In another large bowl using an electric mixer beat marg and sugar until light and fluffy.Beat in egg and vanilla.
With mixer on low,gradually add flour mixture and beat until combined. Divide dough in half form into two 3/4" thick discs. Wrap each in plastic,refrigerate until firm,at least 1 hr.
Place one chilled disk between two sheets of parch paper and roll out to 1/8" thickness,lightly dusting dough with flour as needed. Cut out shapes with cookie cutters,making sure that you have an even number of cookies with a hole in the center and an even number without.Place cookies on baking sheets lines with parch paper. If dough gets soft,chill for 10 min. Re roll scraps and cut more shapes. Repeat with remaining disk.
Preheat oven to 325. Bake cookies until edges are golden,approx 10 min,rotating sheets halfway through. Cool cookies 1 min on sheets and transfer to wire racks to cool completely. Store in an airtight container at room temp up to 1 week.To assemble cookies,place the cut out cookies on a flat surface and sprinkle confec. sugar. Place jelly on the whole cookies and top it with the cut out ones