Gingersnap Raspberry Sandwich Cookies

• 8 tablespoons butter, room temp
• 14 cup shortening
• 2 cups sugar
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 14 cup pure maple syrup
• 1 large egg, beaten
• 1 cup raspberry jam, with seeds

1. Heat oven to 375*F.
2. Line a baking sheet with parchment paper and set aside.
3. Cream together butter, shortening and 1 cup sugar on medium speed.
4. Sift together flour, soda, cinnamon and ginger.
5. Set aside.
6. Add maple syrup to butter mixture.
7. Beat to combine.
8. Beat in egg until well combined.
9. Slowly add the flower mixture, a little at a time, until well blended.
10. Place remaining cup of sugar in a bowl.
11. Measure 2 tsp.
12. of dough; roll into a ball.
13. Roll dough in sugar and place on cookie sheet.
14. Repeat, placing balls 3 inches apart.
15. Bake until golden, about 12 minutes.
16. Cool on a wire rack.
17. Repeat with remaining cookie dough.
18. Spread about 2 tsp.
19. jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.

butter, shortening, sugar, flour, baking soda, ground cinnamon, ground ginger, maple syrup, egg, raspberry

Taken from www.food.com/recipe/gingersnap-raspberry-sandwich-cookies-69727 (may not work)