AuthorRetroRuth
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From Magazine Clipping, 1985

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 1 cup butter or margarine
 ½ cup sugar
 3 cups all-purpose flour
 ½ cup dark corn syrup
 1 tsp ground cinnamon
 1 tsp ground ginger
 ½ tsp ground cloves
 1 egg
 Apricot or raspberry jam

ABOUT 2½ HOURS BEFORE SERVING OR UP TO I WEEK AHEAD
1

In a large bowl with mixer at medium speed, beat butter or margarine and sugar until light and fluffy. At low speed, beat in flour and remaining ingredients except for preserves; beat until well mixed, constantly scraping the bowl with a rubber spatula. With hands, shape dough into a ball; wrap with plastic wrap; refrigerate until easy to handle, about I hour.

2

Preheat oven to 350°F. On lightly floured surface with a floured rolling pin, roll half of the dough 'I• inch thick, keeping remaining dough refrigerated. With a floured 21/2-inch round cookie cutter, cut dough into rounds. With a floured ¼-inch round cookie cutter, cut out centers from half of rounds.

3

With pancake turner, place rounds, 1/2 inch apart, on ungreased cookie sheets. Bake IO to 12 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and trimmings.

4

To assemble cookies, spoon about ¼ teaspoon apricot or raspberry preserves in center of each cookie without cutout center; top each with a cookie with a cutout center, gently pressing cookies together.

Ingredients

 1 cup butter or margarine
 ½ cup sugar
 3 cups all-purpose flour
 ½ cup dark corn syrup
 1 tsp ground cinnamon
 1 tsp ground ginger
 ½ tsp ground cloves
 1 egg
 Apricot or raspberry jam

Directions

ABOUT 2½ HOURS BEFORE SERVING OR UP TO I WEEK AHEAD
1

In a large bowl with mixer at medium speed, beat butter or margarine and sugar until light and fluffy. At low speed, beat in flour and remaining ingredients except for preserves; beat until well mixed, constantly scraping the bowl with a rubber spatula. With hands, shape dough into a ball; wrap with plastic wrap; refrigerate until easy to handle, about I hour.

2

Preheat oven to 350°F. On lightly floured surface with a floured rolling pin, roll half of the dough 'I• inch thick, keeping remaining dough refrigerated. With a floured 21/2-inch round cookie cutter, cut dough into rounds. With a floured ¼-inch round cookie cutter, cut out centers from half of rounds.

3

With pancake turner, place rounds, 1/2 inch apart, on ungreased cookie sheets. Bake IO to 12 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and trimmings.

4

To assemble cookies, spoon about ¼ teaspoon apricot or raspberry preserves in center of each cookie without cutout center; top each with a cookie with a cutout center, gently pressing cookies together.

Jam-Filled Spice Cookies

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