Linzer Tart Cookies

• 1 cup Butter
• 1-1/2 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 3 cups Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Seedless Raspberry Jam
• Confectioners Sugar

1. Beat together butter and sugar until light and creamy.
2. Beat in eggs and vanilla.
3. Gradually mix in flour, baking powder and salt.
4. Shape dough into 4 balls and wrap in wax paper and refrigerate overnight (or freeze for a few hours).
5. Lightly flour your counter or surface, and roll out dough 1/4 of an inch thick.
6. With 3 or 4 inch round cutter cut out as many shapes as possible.
7. Using a small round or other shaped cutter cut out the centers of half the cookies. Reserve the cut outs with the trimmings for re-rolling.
8. Re-roll the dough and the remaining dough as many times as necessary and keep track of the number of whole cookies and cut out cookies. They must match up.
9. Bake the cookies on an ungreased cookie sheet for 12 to 15 minutes at 350F, without letting them get brown.
10. Transfer to wire racks to cool.
11. When completely cool, spread one whole cookie with a thin layer of jam (I microwaved it first to loosen it up) and press a cut out cookie on top. Return to rack to set and continue with remaining cookies.
12. When completely, sift confectioner's sugar gently over the cookies.

butter, sugar, eggs, vanilla, flour, baking powder, salt, raspberry, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/linzer-tart-cookies/ (may not work)