Chocolate Raspberry Linzer Cookies
Source: Favorite Brand Name Recipes, Treasury of Christmas Cookies Volume 2
Yield: 3 dozen

2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4 cup butter -- (11/2 sticks) softened
2 eggs
1/2 teaspoon almond extract
2 cups chocolate chips
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 350F.

On lightly floured board, roll out half of dough to 1/8-inch thickness. Cut with 21/2-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 to 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 I 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.