Linzer Tarts - cooking recipe

Ingredients

3 1/2 cups flour
1 teaspoon baking powder
1 cup butter
1 1/2 cups sugar
2 eggs, well beaten
1 1/2 teaspoons vanilla
12 ounces seedless raspberry preserves
1/4 cup confectioners' sugar, approximate

Preparation

Cream butter, add sugar, eggs, and vanilla.
Add dry ingredients and blend thoroughly.
Chill for about 1/2 an hour.
Roll out dough between 1/8 and 1/4 inch on a lightly floured surface.
Cut half of the dough with flower cookie cutter, and the other half with the same cutter, but with centers removed.
Bake each batch 6-10 minutes at 400 degrees, or until just golden brown.
Spread preserves on whole cookies (bottoms), and top with cutouts.
Sprinkle with confectioner's sugar until covered.