Chocolate Spice Peek-a-Boo ookies

Makes 32 cookie Total tim 2 hour

WHISK:

4 1/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp. each baking powder and ground cinnamon

1 tsp.each baking soda, table salt, ground cloves, and ground ginger

BEAT:

2 cups granulated suga

2 sticks unsalted butter (16 Tbsp.) softened

1/8 cup shortening

2 eggs cup whole milk

2 tsp. ur vanilla extract

MELT:

1 jar peac preserve (12 oz.)

1 Tbsp. peac Schnapps Powdered suga

Whisk together lour, cocoa, baking owder, cinnamon, akin soda salt, cloves an ginger.

Beat granulated sugar, butter, shortening, and eggs it hand mixer on low speed to combine. Increase speed to high; beat until mixture is fluffy and lighter in color. Whisk together milk and vanilla.

Alternately add flour and milk mixtures to sugar mixture, beginning and ending with flour mature, just until combined.

Divide dough into four pieces, wrap each in plastic wrap and chill at least 30 minutes.

Preheat oven to 325. Line two baking sheets with parchment

Roll each dough piece on a generous floured surface to inch thick

Cut dough with a 3-inch cookie cutter, then cut out centers of ha with a 1-inch cutter; transfer to prepared baking sheets and chill until firm, 10 minutes. Re-roll, cut and chill scraps only once.

Bake cookies until fimm, 12-13 minutes, rotating pans halfway through. Let cookies cool on baking sheets 2-3 minutes, then transfer to arack to cool completely

Melt preserves with Schnapps in a saucepan over medium heat let cool.

Sprinkle hollowed cookies with powdered sugar.

Spread 1 tsp. preserves mixture on solid cookies; top with hollow cookies, sugared sides up, then fill centers with tsp. more preserves mixture.

Per cookie: 211 cal; 8g total fat (4g sat); 27mg chol; 154mg sodium; 33g carb 1g fiber, 19g total sugars); 2g protein