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Chocolate Raspberry Linzer Cookies

Ingredients
 

2 1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup sugar
3/4 cup butter, softened
2 eggs
1/2 tsp almond extract
1 package nestle toll house semi-sweet chocol, ate morsels (12 oz
6 tbsp raspberry jam or preserves
1 confectioners sugar




 
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Preparation
 
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.

Makes about 3 dozen sandwich cookies.

 

 
Servings: 36

 

 

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