Raspberry Snowflake Sandwich Cookies

• 1/2 cup butter, softened
• 1/4 cup shortening
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup seedless raspberry jam
• Confectioners' sugar

1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg and lemon juice. In another bowl, whisk flour, baking powder, cinnamon, salt and nutmeg; gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours until firm enough to roll.
3. Preheat oven to 375u0b0. On a well floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. scalloped round cookie cutter. Using straws, cut several holes in half of the cutouts, twisting straws to release. Place cutouts 2 in. apart on
4. .
5. Bake 6-8 minutes or until edges are light brown. Cool on pan slightly. Remove from pans to wire racks to cool completely.
6. Spread about 1 teaspoon jam on bottoms of solid cookies; top with cutout cookies. Sprinkle tops of cookies with confectioners' sugar.

butter, shortening, sugar, egg, lemon juice, flour, baking powder, ground cinnamon, salt, ground nutmeg, seedless raspberry jam, confectioners

Taken from www.tasteofhome.com/recipes/raspberry-snowflake-sandwich-cookies/ (may not work)