Chocolate Raspberry Linzer Cookies

Yields:	3 dozen
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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 degrees F.

On lightly floured board, roll out half of dough to 1/8 inch thickness.

Cut with 2 1/2 inch round cookie cutter.

Repeat with remaining dough.

Cut 1 inch 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.

Great for dinner parties with veggies and non veggies!

Reviewed by jdwyer