---------- 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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