These chocolate cookies have the same shape and raspberry jam filling as the famous linzer cookies.
1. Mix flour, cocoa, baking powder and salt. Beat butter, sugar, egg and vanilla in large bowl. Beat in flour mixture. Divide in half; shape each into disks. Wrap in plastic; refrigerate 1 hour.
2. Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
3. Roll 1 disk on floured parchment or waxed paper 1/4-inch thick. Cut out 24 cookies with 2-inch round cutter. Repeat with remaining dough for 48 total cookies. In 24 cookies, cut out 3/4-inch hole in center. Place all cookies on prepared sheet. Bake at 350 degrees F for 10 minutes, until browned. Cool on rack.
4. Spread scant 1/2 teaspoon raspberry jam on each of the solid cookies. Dust cut-out cookies with confectioners sugar. Place on filled cookie bases.