Chocolate and raspberry make a delicious combination in these creative cookies
Yield: Makes about 3 dozen
In small bowl, combine flour, baking powder, cinnamon and salt; set aside. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; chill until firm.
Preheat oven to 350 degrees.
On lightly floured board, roll half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough. Cut out 1 1/2-inch centers from half of 2 1/2-inch unbaked cookies. Reroll remaining dough. Place on ungreased cookie sheets. Bake for 8-10 minutes. Cool completely.
Melt over hot (not boiling) water Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Spread 1 teaspoon chocolate on flat side of each whole cookie. Top with 1 teaspoon raspberry jam. Sprinkle confectioners' sugar on each cookie with center hole. Place flat-side-down on top of chocolate/jam cookies to form sandwich.
Source: Nestle Toll House
Please note that some ingredients and brands may not be available in every store.