Yield: 36 servings
|2⅓ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|¾ cup||Butter, softened|
|½ teaspoon||Almond extract|
|1 pack||NESTLE Toll House semi-sweet chocolate morsels (12 oz)|
|6 tablespoons||Raspberry jam or preserves|
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.