MOLASSES AND JAM COOKIES

3/4 cup butter, soft
3/4 cup brown sugar, lightly packed
1 egg, beaten
1 teaspoon vanilla
1/3 cup molasses
3 cups plain flour
2 teaspoons baking powder
1/2 teaspoon all spice
1 teaspoon ginger

raspberry jam

line 2 large baking trays with baking paper.  heat oven to
180 c. (350 f.)

cream butter and sugar. add egg, vanilla and molasses. beat
until well combined.

add flour, baking powder, all spice and ginger. beat until
well combined.

chill for 30 minutes.

roll dough into walnut sized balls and place on trays. flatten lightly with the bottom of a glass dipped in sugar.

cook for 10  minutes. remove from oven and quickly flip half the cookies over.(flat side up) place 1 teaspoon jam in the middle of each flipped over cookie. place another cookie on top, flat side down.

place back in the oven and cook for another 2  minutes. this sets the jam.

cool on tray for 5 minutes then place on wire rack to cool completely.

lightly dust with icing sugar to serve.