RASPBERRY WINDOW COOKIES

Ingredients

• ​2 1/2 cups all-purpose flour
• 1/4 cup whole wheat flour
• 1 tsp ground cardamom
• 1/4 tsp ground coriander
• 1/4 tsp baking soda
• 1 cup salted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup liquid honey
• 1 large egg
• 1 tsp vanilla
• 1 tbsp icing sugar, optional
• Raspberry jam (about 2/3 cup)

Directions

1. Combine flour, whole wheat flour, cardamom, coriander and baking soda in a bowl; set aside.
2. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in honey, egg and vanilla until blended. Using low speed, gradually beat in flour mixture just until dough comes together.
3. Gather dough into a ball; flatten into a disc shape. Wrap disc with plastic wrap and refrigerate for 1 hour before rolling out.
4. Preheat oven to 350°F.
5. Divide dough into quarters. On a lightly floured surface, roll out each quarter 1/4 inch thick. Using a 2 1/2 inch square cookie cutter, cut each quarter into squares. Using a 1 inch round cookie cutter, cut a hole out of centre of half of the squares. Gather dough holes together; repeat rolling and cutting procedure until no dough remains.
6. Place squares 1 inch apart on parchment paper-lined cookie sheets.
7. Bake for 9 - 11 minutes or until cookies are light golden around edges. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks.
8. Place square cookies with holes on a piece of parchment paper. Dust with icing sugar; set aside.
9. Flip remaining square cookies over. For each flipped cookie, spoon about 1/2 tsp jam on centre. Using the back of a spoon, spread jam, leaving a 1/4 inch border. Top with an icing sugar-dusted cookie, making a sandwich. Store, layered with wax paper, in an airtight container in refrigerator for up to 1 week. May be frozen for up to 2 month.