Ingredients  
8  tablespoons (1 stick) unsalted butter, room temperature    
1/4  cup vegetable shortening    
2  cups sugar    
2  cups all-purpose flour    
2  teaspoons baking soda    
1  teaspoon ground cinnamon    
1  tablespoon ground ginger    
1/4  cup pure maple syrup    
1  large egg, beaten    
1  cup raspberry jam with seeds 

Directions
1. Heat oven to 375° with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside. 

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together flour, baking soda, cinnamon, and ginger. Set aside. 

3. Add maple syrup to the butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended. 

4. Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough. 

5. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.  Makes 2 dozen 

Martha Stewart Living
Photograph by: Beatriz da Costa