---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Raspberry Linzer Cookies
 Categories: Cookies
      Yield: 36 Servings
 
  2 1/3 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Cinnamon
    1/2 ts Salt
      1 c  Sugar
    3/4 c  Butter, softened
      2    Eggs
    1/2 ts Almond extract
      1 pk NESTLE Toll House semi-sweet
           -chocolate morsels (12 oz)
      6 tb 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 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.
 
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