VANILLA CUT-OUT COOKIES WITH JAM FILLING

FOR THE VANILLA COOKIE DOUGH:
1/2 cup butter or margarine at room temperature
1/2 cup packed light brown sugar
2 Tbsp. granulated sugar
1/2 tsp. baking powder
1 large egg
1 tsp. vanilla
1 1/2 cups flour
FOR THE FILLING:
1/4 cup seedless raspberry jam, or jam of your choice

In a large bowl, combine all ingredients except flour and filling; beat until fluffy, scraping sides of bowl several times. With mixer on low speed, gradually add flour, beating just until blended.

Divide dough in half. Wrap each half in plastic wrap and flatten to 1-inch thickness. Refrigerate at least 2 hours.

TO SHAPE AND BAKE:
On a well-floured surface, roll half the dough to 1/4-inch thickness. Keeping remainder refrigerated. Cut 3-inch heart shapes or any shapes desired. Place half the shapes 1 inch apart on ungreased cookie sheet. Cut a 1/2-inch heart or design from the centers of remaining hearts or shapes. (Chill and re-roll scraps.)

Bake at 375 degrees for 8 to 10 minutes, until bottoms are very lightly browned. Cool on cookie sheet on wire rack 1 to 2 minutes. Repeat with remaining dough.

TO ASSEMBLE:
Stir jam until smooth. Carefully spread jam over whole cookies. Top each with a cutout cookie.

Store in airtight container with waxed paper between layers up to 2 weeks. Just before serving, dust with powdered sugar.

Adapted from source: Woman's Day Cookie Cookbook