Gingersnap-Raspberry Sandwiches

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 1/4 cup pure maple syrup
• 1 large egg, beaten
• 1 cup raspberry jam

1. Position rack in center of oven, and preheat oven to 375F.
2. Line a baking sheet with parchment paper.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed.
4. In a bowl, sift together the flour, baking soda, cinnamon, and ginger.
5. Add maple syrup to butter mixture; beat to combine.
6. Beat in egg until well combined.
7. Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
8. Place remaining cup sugar in a bowl.
9. Measure 2 teaspoons dough; roll into a ball.
10. Roll dough in sugar; transfer to prepared baking sheet.
11. Repeat, spacing balls 3 inches apart.
12. Bake until golden, about 12 minutes, rotating halfway through.
13. Transfer cookies to a wire rack to cool.
14. Form and bake the remaining dough.
15. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches.
16. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.

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

Taken from www.epicurious.com/recipes/food/views/gingersnap-raspberry-sandwiches-389390 (may not work)