- 1/3 cup butter, softened
- 1/3 cup shortening
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon finely shredded lemon peel
- 2 cups all-purpose flour
- Powdered sugar
- 1/3 cup raspberry, apricot, or strawberry preserves or jam or orange marmalade
- In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, baking powder, salt, cinnamon, and cloves. Beat until combined, scraping bowl occasionally.
- Beat in egg, milk, vanilla, and lemon peel until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half.
- Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time until 1/8 to 1/4 inch thick.
- Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Using 3/4-inch cookie cutters, cut desired shapes from centers of half of the cookies.
- Reroll scraps as necessary.
Bake in the preheated oven for 7 to 10 minutes or until edges are lightly browned. Transfer to a wire rack; cool.
- Sift powdered sugar onto the cookies with the shapes cut in the middle. Spread a scant teaspoon of preserves over the flat sides (bottoms) of the cookies with no cutout centers.
- Top with the powdered sugar-sifted cookies, bottom sides down. Serve within 2 hours. Makes about 20 sandwich cookies.