Instructions

1. Whisk together flour, baking powder and sugar.
2. In a separate bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
3. Gradually add your flour mixture. Keep beating on low speed until dough forms.
4. Once dough forms, separate into two batches, wrap each in plastic wrap and refrigerate them for at least 2 hours.
5. Pre-heat oven to 375F and line your pan with parchment paper.
6. Working with one batch at a time- place onto a floured surface and roll out the dough with a lightly floured rolling pin.
7. Cut into desired shape.
8. Repeat with your second batch but with this half of the dough, you will cut a circle into the center for your jam to peek through. If the dough becomes too soft, cover and refrigerate several minutes to be able to work it again.
9. Bake your cut dough for 10 minutes or until edges are lightly browned.
10. Let it cool for few minutes and then transfer to a wire rack to cool completely.
11. Spread 1 teaspoon of jam on the flat side of the half of the cookies that do not have a hold.  Place a cookie with a hole on top of the one with the jam to form your Linzer cookie.
12. Sprinkle with powdered sugar if desired.