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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Ancient grain flour — nutty flavor, easier to digest than wheat
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Ancient grain flour — nutty flavor, easier to digest than wheat
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mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk. beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. beat until well blended. gradually beat flour mixture into sugar-butter mixture until dough is soft. divide dough into 2 equal balls and wrap each portion in plastic wrap. chill dough in refrigerator for at least 1 hour. preheat oven to 375 degrees f (190 degrees c). line two baking sheets with parchment paper. roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. repeat with the second dough ball. cut out the center of 32 cookies using a 1-inch square cookie cutter. arrange all 64 cookies on the prepared baking sheets about 1 inch apart. bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. cool on pans for 5 minutes before transferring cookies to wire racks to cool completely. spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.