Chocolate Raspberry Linzer Cookies
1 C sugar
3/4 C butter, softened
1/2 tsp almond extract
2 1/3 C flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 12oz pkg smi sweet chocolate chips
1 10oz jar raspberry preserves
Beat first group together. Slowly add second group into first. Divide dough in half, wap in plastic, and refrigerate until firm. (Can be done a day ahead.)
Oven to 350.
Roll dough on a floured surface to 1/8" thick. Cut with round cookie cutter. Then cut 1" round circles out of the centers of half the cookies. (There are 2 layers to each cookie. The bottom is solid, the top has a circle in the center.) Bake 8-10 minute. Cool completely.
Melt chocolate chips. Spread 1tsp on flat side of whole cookie. Dollop 1/2 tsp of preserves. Place a cookie top, flat side down, on top. Dust with powdered sugar.