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Chocolate Raspberry Linzer Cookies

Author/Submitted by:
Servings: 36
Categories: Chocolate / Cookies / Desserts

2 1/3  cups  All-purpose flour
1  teaspoon  Baking powder
1/2  teaspoon  Cinnamon
1/2  teaspoon  Salt
1  cup  Sugar
3/4  cup  Butter, softened
2    Eggs
1/2  teaspoon  Almond extract
1  package  NESTLE Toll House semi-sweet, chocolate morsels (1
6  tablespoons  Raspberry jam or preserves
    Confectioners' sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside. In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm. Preheat oven to 350'F. On lightly floured board, roll out half of dough to 1/8" thickness. Cut with 2 1/2" round cookie cutter. Repeat with remaining dough. Cut 1" round centers from half of unbaked cookies. Place on ungreased cookie sheets. Reroll dough trimmings, if necessary. Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely. Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth. Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie. Top with 1/2 measuring teaspoon raspberry jam. Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches. Makes about 3 dozen sandwich cookies.

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