2 1/3 c All-purpose flour 2 Eggs
1 ts Baking powder 1/2 ts Almond extract
1/2 ts Cinnamon 1 pk NESTLE Toll House semi-sweet
1/2 ts Salt -chocolate morsels (12 oz)
1 c Sugar 6 tb Raspberry jam or preserves
3/4 c Butter, softened 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.
Makes about 3 dozen sandwich cookies.
Yields
36 servings
