1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/4 teaspoons ancho chili powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup light corn syrup
Coarse grain sugar
3/4 cup raspberry jam or preserves*
Combine flour, cocoa, ancho chili powder, baking powder and salt in medium bowl; set aside.
Combine butter and sugar in large bowl; beat at medium speed until creamy. Add corn syrup; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate until firm (at least 30 minutes).
Heat oven to 350ºF. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Cut out center from half of cookies with small decorative cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets; sprinkle each with coarse grain sugar.
Bake 6-8 minutes or until edges are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Spread bottom-side of cookies without cut-outs with 1/2 to 3/4 teaspoon raspberry jam. Top with center cut-out cookie, sugar-side up.
*Substitute your favorite flavor jam.
- For plain chocolate linzers, omit ancho chili powder.