Chocolate Raspberry Linzer Cookies

2 1/3 c All-purpose flour

1 t Baking powder

1/2 t Cinnamon

1/2 t Salt

1 c Sugar

3/4 c Butter, softened

2 Eggs

1/2 t Almond extract

1 pk NESTLE Toll House semi-sweet

-chocolate morsels (12 oz) 6 T 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.