Christmas Cookie Baking 2018: Raspberry Linzers

These take a bit of work but are well worth it!  A simple sugar cookie dough makes up into an elegant cookie!  I make star shapes because I have a small star cookie cutter that works perfectly with my larger star cookie cutter.  Any shape will do!

Raspberry Linzers
3/4 c. (1 1/2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
seedless raspberry jam/preserves
powdered sugar

Cream together butter and sugar for 4 - 5 minutes.  Add the eggs and vanilla and mix.  Sift together flour, baking powder, and salt and add to the mixture.  Mix well.  Separate into three portions on pieces of plastic wrap.  Wrap and chill for at least 3 hours.

Preheat oven to 350°F and grease several cookie sheets. On a floured surface, roll out one third of the dough at a time to 1/8 inch thickness. Cut dough with larg star shaped cookie cutter. Using small star shaped cookie cutter, cut out centers of half of the larger stars. Place on a greased cookie sheet, spaced about 1 inch apart. Bake 6 to 8 minutes. Dust top cookie with powdered sugar as soon as it comes out of the oven. Transfer to racks to cool completely.

Spread about 1 teaspoon of preserves in center of a star without a cutout. Place star with cutout on top, press lightly to create a sandwich. Repeat with remaining cookies; pack in a sealed container to preserve freshness.  Separate layers with waxed or parchment paper.