Jam Filled Spice Cookie

Directions

About 2½ hours before serving or up to 1 week ahead, in a large bowl with mixer at medium speed, beat butter and sugar until light and fluffy.

At low speed, beat in flour and remaining ingredients except preserves; beat until well mixed, constantly scraping bowl with rubber spatula.

With hands, shape dough into a ball; wrap with plastic wrap.

Refrigerate until easy to handle, about 1 hour.

Preheat oven to 350℉ (180℃).

On lightly floured surface with floured rolling pin, roll half of dough ¼ inch thick, keeping remaining dough refrigerated.

With floured 2½ inch round cookie cutter, cut dough into rounds.

With floured ¾ inch round cookie cutter, cut out centers from half of rounds.

With pancake turner, place round ½ inch apart on ungreased cookie sheets.

Bake 10 to 12 minutes until; lightly browned.

With pancake turner, remove cookies to wire racks to cool.

Repeat with remaining dough and trimmings.

To assemble cookies, spoon about ¾ teaspoon preserves in cookie with cut-out center, gently pressing cookies together.

Store in tightly covered container to use up within 1 week.