Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs1/2 teaspoon almond extract2-1/3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1 cup semisweet chocolate chips, meltedConfectioners’ sugar6 tablespoons seedless raspberry jam
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Roll out remaining dough; cut with a 2-1/2-in. floured doughnut cutter so the center is cut out of each cookie.
Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
Spread melted chocolate over the bottoms of solid cookies. Place cookies with cutout centers over chocolate. Sprinkle with confectioners’ sugar. Spoon 1/2 teaspoon jam in center of each cookie.
