Cream butter and sugar for 7 to 8 minutes using paddle mixer blade

sift together all dry ingredients in a bowl

Add dry ingredients to creamed butter mixture and fold in by hand so as not to over work dough

Preheat oven to 350

Put 1/3 of dough on waxed paper and cover with waxed paper. Press flat with hand and refrigerate for at least 15minutes. Do same for other thirds.

Take out one dough and roll to 1/8 inch. Cut out shapes with floured cutter. Arrange on ungreased cookie sheet. Roll out another batch and cut then Cut out centers and stack on first batch. Repeat till all dough is used.

Bake at 350° for12 to 15 minutes until golden brown.

Melt raspberry jam on stove and fill cookie cut outs.