Jam Filled Spice Cookie

Directions

1. About 2 1/2 hrs before serving or possibly up to 1 week ahead:
2. 1. In a large bowl with mixer at medium speed, beat butter and sugar till light and fluffy. At low speed, beat in flour and remaining ingredients except preserves; beat till well mixed, constantly scraping bow with rubber spatula. With hands, shape dough into a ball; wrap with plastic wrap.
3. Chill till easy to handle, about 1 hour.
4. 2. Preheat oven to 350. On lightly floured surface with floured rolling pin, roll half of dough 1/4 inch thick, keeping remaining dough refrigerated. With floured 2 1/2 inch round cookie cutter, cut dough into rounds. With floured 3/4 inch round cookie cutter, cut out centers from half of rounds.
5. 3. With pancake turner, place round 1/2 inch apart on ungreased cookie sheets. Bake 10 to 12 min till; lightly browned. With pancake turner, remove cookies to wire racks to cold. Repeat with remaining dough and trimmings.
6. 4. To assemble cookies, spoon about 3/4 tsp. preserves in center of each cookie without cut-out center; top each with a cookie WITH cut-out center, gently pressing cookies together. Store in tightly covered container to use up within 1 week.