Ingredients

• 1 cup all purpose flour

• ¼ cup brown sugar

• ¼ tsp baking powder

• ½ tbsp ground cinnamon 

• ½ tbsp ground ginger 

• ¼ tsp ground cloves

• ½ tsp salt

• 4 tbsp butter 

• ¼ cup molasses 

• ½ tbsp milk

• 3/4 cup raspberry jam

• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350 degrees. 

2. In an electric mixer, cream together the butter, sugar, and molasses on medium speed until combined.

3. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.

4. Add the dry ingredients and milk to the butter mixture and mix until a dough forms.

5. Form the dough into a disk, wrap in plastic wrap and chill in the refrigerator for 1 hour. 

6. On a floured surface, roll the dough out until it is about ¼ inch thick. Cut out different variations of 4 sided shapes. Make sure to make two that are the same shape so that they can be sandwiched later. Then cut a hole in the middle of half of the cookies (another four sided shape as pictured above). 

7. Place the rolled out dough on a baking sheet lined with parchment paper at least 1 inch apart.

8. Bake for about 12 minutes. Cool on a cooling rack for at least 30 minutes.

9. Use a butter knife to spread about 1 tbsp of jam on the side of the cookie without the hole. Sandwich the corresponding shaped cookie with the hole on top. Add the powdered sugar to a sieve and dust the cookies in a layer of powdered sugar.