JAM-FILLED COCOA COOKIES

3/4 cup (1 1/2 sticks) butter or margarine, softened
1 (14 oz.) can sweetened condensed milk
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2/3 cup Hershey's unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup ground almonds
apricot or raspberry preserves or jam
powdered sugar (optional)

In large mixer bowl, beat butter, sweetened condensed milk, eggs and vanilla until well blended.

Stir together flour, cocoa powder, baking powder and baking soda; gradually add to butter mixture, beating until well blended. Stir in almonds.

Divide dough into fourths; wrap each in plastic wrap. Refrigerate about 3 hours.

WHEN READY TO COOK:
Heat oven to 350 degrees F. Grease cookie sheet.

Working with one portion of dough at a time, (keep remaining portions in refrigerator), on floured surface roll dough 1/8-inch thick.

Cut into an equal number of 2-inch rounds. Place half the rounds onto prepared cookie sheet. Spread about 1/4 teaspoon preserves in center of each round.

Using 1-inch round or star-shaped cookie cutter, cut out center portion of remaining half of rounds. Place cut-out rounds on filled rounds; press edges together lightly.

Bake 6 minutes or until set. Remove from cooking sheet to wire rack. Cool completely. Sprinkle powdered sugar over top, if desired.

Makes 5 1/2 dozen
Source: Hershey's Chocolate Lover's Cookbook