Ancho Chocolate Raspberry Linzers

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 1/4 teaspoons ancho chili powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup Land O Lakes Butter, softened
• 1/4 cup sugar
• 1/2 cup light corn syrup
• Coarse grain sugar
• 3/4 cup raspberry jam or preserves*

1. Combine flour, cocoa, ancho chili powder, baking powder and salt in medium bowl; set aside.
2. Combine butter and sugar in large bowl; beat at medium speed until creamy.
3. Add corn syrup; continue beating until well mixed.
4. Gradually add flour mixture, beating at low speed after each addition.
5. Divide dough in half.
6. Shape each half into ball; flatten slightly.
7. Wrap each in plastic food wrap.
8. Refrigerate until firm (at least 30 minutes).
9. Heat oven to 350 degrees F. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.
10. Cut with 2-inch round cookie cutter.
11. Cut out center from half of cookies with small decorative cookie cutter.
12. Place cookies 1 inch apart onto ungreased cookie sheets; sprinkle each with coarse grain sugar.
13. Bake 6-8 minutes or until edges are set.
14. Cool 1 minute on cookie sheets; remove to cooling rack.
15. Cool completely.
16. Spread bottom-side of cookies without cut-outs with 1/2 to 3/4 teaspoon raspberry jam.
17. Top with center cut-out cookie, sugar-side up.
18. *Substitute your favorite flavor jam.

flour, unsweetened cocoa, ancho chili powder, baking powder, salt, butter, sugar, light corn syrup, grain sugar, raspberry

Taken from www.landolakes.com/recipe/3674/ancho-chocolate-raspberry-linzers (may not work)