Gingerbread Linzer Cookies

Instructions

• In a large bowl, whip the butter, brown sugar, and molasses together with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add the egg yolk and McCormick® Vanilla Extract and mix until incorporated, about 1 minute.
• Add the flour, salt, baking soda, McCormick® Ground Cinnamon, McCormick® Ground Ginger, McCormick® Ground Nutmeg, McCormick® Ground Cloves, and McCormick® Ground Allspice and mix on low speed until the dough comes together, about 3 minutes.
• Divide the dough into two portions and shape into discs. Wrap in plastic wrap and refrigerate for 20 minutes.
• Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
• Meanwhile, make the cranberry cream jam: In a medium pot, combine the cranberries, water, sugar, lemon zest, and lemon juice. Bring to a simmer over medium heat. Cook for 8–10 minutes, or until the cranberries are tender enough to mash. Mash the cranberries with a whisk or a wooden spoon and stir until thickened to a jam-like consistency. Remove the pot from the heat and let cool for 5 minutes, then stir in the mascarpone cheese until smooth. Set aside until ready to assemble the cookies.
• Working with one disc at a time, place the dough in between 2 sheets of parchment paper and roll out to between ¼–½-inch-thick. Use a gingerbread person cookie cutter to cut out cookies, gathering and re-rolling the dough scraps to cut out more. You should have about 30 cookies (make sure you have an even number).
• Using a ½-inch heart, circle, or diamond cookie cutter, cut a shape out of the center of half of the gingerbread people to create a small window. Transfer the cookies to the prepared baking sheets, spacing evenly.
• Bake the cookies for 10–12 minutes, or until the edges are golden brown. Remove from the oven, transfer to a wire rack, and allow to cool completely, about 10 minutes.
• Assemble the cookies: Spread 1½–2 teaspoons of the cranberry cream jam over the bottoms of the cookies without the cut-outs. Dust the cookies with the cut-outs with powdered sugar, then place on top of the jam-covered cookies to make cookie sandwiches.
• Store the cookies in an airtight container in the refrigerator for up to 1 week.
• Enjoy!