Double-Chocolate Linzer Tart Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 1/3 cup baking cocoa
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces bittersweet chocolate, melted
• 1/2 cup seedless raspberry jam

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased
3. .
4. Bake 6-8 minutes or until set. Remove from pans to wire racks to cool completely.
5. Spread 1/2 teaspoon melted chocolate on bottoms of solid cookies; refrigerate until firm. Spread 1/2 teaspoon jam on top of chocolate; top with window cookies. Drizzle with remaining chocolate; let stand until set.
6. Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Proceed as directed.

butter, sugar, eggs, vanilla, flour, baking cocoa, baking powder, salt, bittersweet chocolate, seedless raspberry jam

Taken from www.tasteofhome.com/recipes/double-chocolate-linzer-tart-cookies/ (may not work)