Linzer Cookies

• 1-1/4 cups butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 cups ground almonds
• 6 tablespoons seedless raspberry jam
• 3 tablespoons confectioners' sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape.
3. Place on ungreased
4. . Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
5. Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

butter, sugar, eggs, allpurpose, baking cocoa, salt, ground cinnamon, ground nutmeg, ground cloves, ground almonds, seedless raspberry jam, sugar

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