In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in oil, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the cornmeal. Divide dough in half. Wrap and chill dough for 2 to 3 hours or until easy to handle.

Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough to an 1/8-inch thickness (keep remaining dough chilled until ready to use). Using a 1-1/2- to 2-inch cookie cutter, cut into desired shapes. Using a 3/4- to 1-inch cutter, cut out the center of half of the cutouts. (Reroll the small cutouts and the scraps as necessary.)

Arrange cutouts 1 inch apart on ungreased cookie sheets. Bake about 5 minutes or just until edges are firm (cookies will not brown). Transfer cookies to a wire rack; cool. Repeat with remaining dough.

Sprinkle the tops of the cookies that have the centers cut out with powdered sugar; set aside. Spread Raspberry-Fig Filling onto each whole cookie. Top with cookies with cutout centers. Makes about twenty-six 2-inch or forty-six 1-1/2-inch sandwich cookies.

In a small saucepan, combine 1/3 cup orange juice, 1/3 cup fresh or frozen red raspberries, and 3 tablespoons finely snipped dried figs. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until mixture is thickened, stirring frequently. Remove from heat. Transfer mixture to a blender or food processor. Cover and blend or process until nearly smooth. Cool completely. Makes about 1/2 cup.

Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 1/4 cup sugar. PER 2-INCH SANDWICH COOKIE WITH SUBSTITUTE: same as above, except 62 cal., 10 g carbo. Exchanges: 0.5 other carbo. Carb choices: 0.5

Nutrition facts are based on one 2-inch cookie.