Chocolate raspberry linzer cookies

Yield: 36 servings

Measure 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

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.

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