1. Make the Dough

1. In a medium bowl, whisk together flour, spices, salt, and baking soda.

2. In a large bowl (or mixer), cream together butter and brown sugar until light and fluffy (about 2–3 minutes).

3. Beat in molasses, egg, and vanilla until smooth.

4. Gradually mix in the dry ingredients until just combined.

5. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour (or up to 2 days).

2. Roll & Cut

1. Preheat oven to 350°F (175°C).

2. On a lightly floured surface, roll one dough disk to about ⅛ inch (3 mm) thick.

3. Use a 2½-inch (6 cm) round or fluted cutter for the base cookies.

4. For half of the cookies, cut a small center shape (heart, star, snowflake, etc.) to make the “window.”

5. Place on parchment-lined baking sheets, spacing slightly apart.

3. Bake

• Bake 8–10 minutes, until firm and just slightly darkened around the edges.

• Cool on baking sheet 5 minutes, then transfer to a rack to cool completely.

4. Assemble

1. Dust the top (window) cookies with powdered sugar.

2. Spread about ½ teaspoon of jam or curd on each bottom cookie.

3. Gently press a top cookie over each to form sandwiches.

5. Serve & Store

• Let them set for 30 minutes before serving.

• Store in an airtight container at room temp up to 5 days (or refrigerate up to 10).