- 36
Ingredients
- 2 1/3 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup sugar
- 3/4 cup butter, softened
- 2 eggs
- 1/2 tsp. almond extract
- 1 12 oz. pkg. semi-sweet
- chocolate chips
- 3/4 cup raspberry jam
Preparation
Step 1
In a small bowl, combine flour, baking powder, cinnamon and salt: set aside.
In large bowl, combine sugar and butter and beat until creamy.
Beat in eggs and almond extract.
Gradually add flour mixture.
Divide dough in half.
Wrap dough in plastic wrap and chill until firm.
Preheat ovento 350 degrees.
On lightly floured board, roll 1/2 dough to 1/8" thickness. Cut with 2 1/2" round cookie cutter.
Repeat with remaining dough.
Cut out 1 1/2" centers from half of 2 1/2" unbaked cookies.
Reroll remaining dough.
Place on ungreased cookie sheets.
Bake for 8 -10 minutes.
Cool completely.
In double boiler, melt chocolate chips, stirring until smooth.
Spread 1 tsp. chocolate of flat side of each whole cookie. Top with jam. Place flat side down on top of chocolate/jam cookies to form sandwich.
Sprinkle with confectioners' sugar. Yield: about 3 doz