Recipe - Chocolate Raspberry Linzer Cookies

2 1/3 cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Cinnamon
One half teaspoon Salt
1 cup Sugar
Three fourths cup Butter, softened
2 Eggs
One half teaspoon Almond extract
1 pack NESTLE Toll House semisweet
chocolate morsels (12 oz)
6 tablespoon 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 810 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 semisweet chocolate
morsels, stirring until smooth. Spread 1 measuring teaspoonful melted
chocolate on flat side of each whole cookie. Top with One half measuring
teaspoon raspberry jam. Sprinkle confectioners' sugar on cookies with
center holes; place flat side down on top of chocolatejam cookies to form
cookie sandwiches.

Makes about 3 dozen sandwich cookies.

From Favorite All Time Recipes Homemade Holiday Cookies, Publication
International, Ltd., ISBN 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip