INGREDIENTS

3 ¾ cup all purpose Flour
1 tablespoon ground ginger
1 tablespoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon salt
1 teaspoon baking powder
3 sticks unsalted butter, softened to room temperature
1 ¼ cup Wholesome Organic Fair Trade Cane Sugar
2 eggs
1 teaspoon vanilla extract
1 cup raspberry jam
Wholesome Organic Fair Trade Confectioner’s sugar, for dusting

 

 

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INSTRUCTIONS

1. In a medium bowl whisk together the all purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking powder and salt. 
2. In a large bowl, beat the butter and sugar with a hand mixer until pale and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, and beat each one into the mixture. Add the vanilla extract and beat to combine, continuing to scrape down the sides of the bowl as needed to incorporate any batter. 
3. Add the dry ingredients and mix together until just combined. 
4. Divide the dough into two equal portions and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours or for up to 3 days. 
5. When ready to bake, preheat the oven to 325 degrees. Working with only one disc at a time, roll out the dough on a piece of parchment paper until it is ⅛ inch thick. 
6. Using an assortment of cookie cutters, cut the dough into shapes and transfer to parchment lined baking sheets. Gather, re-roll and cut any dough scraps until you have used it all. Cut a small shape into half of the cookies (so each cookie shape has a match with its counter). These will be the top cookies. 
7. Bake cookies on parchment lined trays spaced 1.5 inches apart for 10-12 minutes. Remove from the oven and transfer to a wire rack to cool completely. 
8. To assemble, sprinkle the top cookies with confectioners sugar. Turn the bottom cookies so that their flat side is facing up. Dollop a scant teaspoon of jam onto the center of each cookie and spread it out. Top with a sugar dusted cutout cookie. Store in an airtight container at room temperature.