Chocolate Raspberry Linzer Cookies

Directions

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℉ (180℃).

On lightly floured board, roll out half of dough to ⅛ inch thickness.

Cut with 2½ inch round cookie cutter.

Repeat with remaining dough.

Cut 1 inch round centers from half of unbaked cookies.

Place on ungreased cookie sheets.

Reroll dough trimmings, if necessary.

Bake 8 to 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 ½ 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.