Chocolate Raspberry Linzer Cookies
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
1/2 teaspoon almond extract
1 package semisweet chocolate chips
6 tablespoons raspberry jam
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 degrees. On lightly floured board, roll out half of dough to
1/8 inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with
remaining dough. Cut 1 inch round centers from
half of unbaked cookies. Place on ungreased cookie sheets. Re-roll 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 semi-sweet chocolate chips, 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
confectioner's sugar on cookies with center holes; place flat side down on top
of chocolate-jam cookies to form cookie sandwiches.