Maili'S Lemon Raspberry Linzer Hearts

• 1/2 c. (1 stick) unsalted butter
• 1 c. granulated sugar
• 2 c. sifted all-purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1 large egg, lightly beaten
• 1/2 tsp. vanilla
• 1 tsp. lemon extract
• raspberry jam (for filling)

1. Cream the butter and sugar.
2. Sift together the dry ingredients; add to the butter mixture and beat well.
3. Add the egg, vanilla and lemon extract and beat again until well mixed. Shape dough into two flattened rounds; wrap and refrigerate at least one hour.
4. Preheat the oven to 350u0b0 and grease cookie sheets or line with parchment paper.
5. On a well floured board, roll out the dough until 1/8-inch thick.
6. Cut out large hearts and then cut smaller hearts out of the middles of half of the large hearts (do not discard).
7. Spread a very small amount of raspberry jam in the middle of the whole hearts and place the hearts whose centers have been removed on top of the large whole hearts.
8. Place these on a cookie sheet.
9. Place a small amount of raspberry jam on the remaining little hearts and place another little heart on top of it.
10. Place the small hearts on a cookie sheet also.
11. The cookies should be 1 to 2 inches apart on the cookie sheet.
12. Bake for about 10 minutes; do not let the cookies brown.
13. Cool on racks.
14. After they are cool and just before serving, sift powdered sugar over the top of them.

butter, sugar, flour, salt, baking powder, egg, vanilla, lemon extract, raspberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783057 (may not work)