Raspberry Linzer Windowpane Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup butter softened
• 0.3 cup egg substitute 
• 9 ounces flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 2 teaspoons powdered sugar 
• 0.3 cup raspberry jam seedless
• 0.3 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender
• plastic wrap
• cookie cutter
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy.
4. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.
5. Preheat oven to 37
6. Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion.
7. Place cookies 1 inch apart on parchment-lined baking sheets.
8. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges.
9. Bake cookies at 375 for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes.
10. Remove from pans; cool completely on wire racks.
11. Spread center of each whole cookie with about 1/2 teaspoon jam.
12. Sprinkle cut-out cookies with powdered sugar. (A)
13. Place 1 cut-out cookie on top of each whole cookie.