Ancho Chocolate Raspberry Linzers

STEP 1

Combine flour, cocoa, ancho chili powder, baking powder and salt in bowl; set aside.

STEP 2

Combine butter and sugar in bowl; beat at medium speed until creamy. Add corn syrup; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.

STEP 3

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.

STEP 4

Heat oven to 350° F.

STEP 5

Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Cut out center from half of cookies with small decorative cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets; sprinkle each with coarse grain sugar.

STEP 6

Bake 6-8 minutes or until edges are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

STEP 7

Spread bottom-side of cookies without cut-outs with 1/2 to 3/4 teaspoon raspberry jam. Top with center cut-out cookie, sugar-side up.