Sift the flour, baking powder, and salt into a bowl.
Slice the butter and cream cheese into cubes and cut it into the flour using a pastry cutter. Continue cutting into the butter until it resembles the size of peas.
In a separate bowl, lightly beat the sugar and egg with a fork.
Combine flour mixture, butter, cream cheese, and egg mixture
Pour the egg mixture into the flour/butter mixture and work the dough into a solid shape with your hands.
Form the dough and refrigerate
Separate the dough into 2 portions and wrap each piece with plastic wrap. Refrigerate for about 1 hour or until firm.
Roll and cut out cookies
Roll one piece of dough into a circle about 16 inches in diameter. The dough should be about 1/8 inch thick.
Using a 3 1/2 inch cookie cutter, cut as many snowflakes from the dough as possible. Then using a smaller snowflake cookie cutter, cut through the center of half the cookies. These will be the cookie tops. The whole cookies will be the cookie bottoms. Gather up the dough scraps and roll it back into 1/8 inch thick and repeat the cutting process. Continue steps 6-7 with the remaining refrigerated dough.
Bake, cool, and fill with jam
Heat the oven to 350 degrees Fahrenheit. Place the cookies on a baking sheet lined with parchment paper and bake for 10 minutes or until lightly golden-brown.
Once the cookies are cooled, spread about 1 tsp of raspberry jam onto the cookie bottoms leaving most of the jam dolloped in the center. Then place the cookie tops on top. Lightly sift powdered sugar on top of each sandwiched cookie.
How long do theses cookies keep?
Store the linzer cookies at room temperature for up to 5 days.