This recipe comes from a dear friend in Portsmouth. They really are special, but do take time to roll and cut.

3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. ginger
1 1/2 tsp. cinnamon
1 1/2 tsp. grated orange peel
1/2 c. molasses
1 c. butter at room temperature
1/2 c. sugar
1/2 c. packed light brown sugar
1 egg
1/2 c. seedless raspberry jam

Mix together the dry ingredients in a small bowl.

Beat the butter, sugars and molasses for about two minutes. Beat in the egg. Gradually beat in flour.

Divide dough into fourths and wrap in plastic wrap. Refrigerate 4 hours.

On a floured surface, roll dough into a 1/8 inch thickness. Cut 3 inch hearts. Cut a small heart in center of half of the hearts. Bake cookies 5-7 minutes.

When cool, "paint" the hearts without the holes with warm jam. Top with hearts with holes and sprinkle with xxx sugar.