Chocolate Linzer Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon almond extract
• 2-1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (6 ounces) semisweet chocolate chips, melted
• Confectioners' sugar
• 6 tablespoons seedless raspberry jam

1. 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.
2. 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.
3. Place 1 in. apart on ungreased
4. . Bake at 350u0b0 for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
5. 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.

butter, sugar, eggs, almond, flour, baking powder, salt, ground cinnamon, chocolate chips, confectioners, seedless raspberry jam

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