Chocolate raspberry linzer cookies
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅓ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 1 | cup | Sugar |
| ¾ | cup | Butter, softened |
| 2 | Eggs | |
| ½ | teaspoon | Almond extract |
| 1 | pack | NESTLE Toll House semi-sweet chocolate morsels (12 oz) |
| 6 | tablespoons | Raspberry jam or preserves |
| Confectioners' sugar | ||
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'F. On lightly floured board, roll out half of dough to ⅛" thickness. Cut with 2½" 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 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 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.
Makes about 3 dozen sandwich cookies.