Title: Chocolate Raspberry Linzer Cookies
Categories: Cookies
Yield: 36 Servings
2 1/3 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 ts Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 tb 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 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 1/2 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.
