Linzer Cookies

I bake to relieve stress. This is almost certainly why I gained weight in grad school, but everyone else enjoyed the fruits of my labor, so it was worth it. I bring this up because today was not a good day. My Christmas/New Year's plans were dealt a setback by the Gentleman in Question's company. We've had to change a significant part of our trip to DC, and it was unclear for a bit how this would affect my flights. Several phone calls to the travel website later, and at least one crying fit (sometimes I regress to being a whiny teenager, deal with it), we got it worked out, hopefully for real.

So to deal with the frustration of dealing with online travel companies, I made Linzer Cookies. They are delicious and pretty! The darker ones got a bit overcooked because I was arguing with a travel man on the phone. You should make them. And hopefully while not arguing with customer service representatives.


Ingredients:
2  cups  all-purpose flour (about 9 ounces)
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1/4  teaspoon  ground cinnamon
3/4  cup  granulated sugar
1/2  cup  butter, softened
1/4  cup  egg substitute
1/4  cup  seedless raspberry jam

Directions:
Cream together the butter and sugar. Mix in the egg substitute. Blend in the dry ingredients, adding them slowly. Divide the dough in half and wrap in plastic wrap, flattening it into a disk. Chill at least 1 hour.

Preheat oven to 375 and roll the dough out to 1/8-1/4" thickness. Using a jar or a pint glass, cut out round shapes. Using a smaller cookie cutter, cut out center shapes in half the disks. Re-roll scraps and cut more shapes, until there's none left. Bake for 10 minutes and let cool completely. Spread 1/2 teaspoon of jam on the whole cookies, and place the holey cookies on top, smushing together. Chill in the fridge and eat!

I got 12, but you could get more if you used smaller cutters.