Chocolate Raspberry Linzer Cookies

Ingredients

• 2 1/3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teapsoon cinnamon
• 1/2 teaspoon salt
• 1 cup sugar
• 3/4 cup ( 1 1/2 sticks) butter, softened
• 2 eggs
• 1 teaspoon almond extract
• 2 cups chocolate chips
• 6 tablespoons raspberry jam or preserves
• confectioners sugar

Directions

1. In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
2. In large mixer bowl, beat sugar and butter until creamy.
3. Beat in eggs and almond extract.
4. Gradually add flour mixture.
5. Divide dough in half. Wrap in plastic wrap; refrigerate until firm.
6. Preheat oven to 350 degrees F.
7. On a lightly floured board, roll out half of dough to 1/8 inch thickness.
8. Cut wtih 2 1/2 inch round cookie cutter.
9. Repeat with remaining dough. Cut 1 inch round centers from half of the unbaked cookies.
10. Place the cut cookies onto ungreased cookies sheets. Reroll dough trimmings to maximize use of the dough.
11. Bake 8 to 10 minues just until set. Land stand on cookie sheets for 2 minutes then remove from the cookie sheets onto cooling racks and cool completely.
12. Over hot (not boiling) water, melt the chocolate chips, stirring until smooth.
13. Spread 1/2 measuring teaspoon of raspberry jam on the flat side of each whole cookie.
14. Spread 1 measuring teaspoonful of melted chocolate on top of the jam.
15. Sprinkle confectioners sugar on cookies with center holes, place flat side down on top of the chocolate-jam cookies to form the cookies sandwiches. Put an extra dollop of melted chocolate in each cookie center.
16. Makes about 3 dozen cookie sandwiches.