Chocolate Raspberry Linzer Cookies

• 213 cups flour, all-purpose
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup sugar
• 3/4 cup butter softened
• 2 large eggs
• 1/2 teaspoon almond extract
• 12 ounces milk chocolate morsels semi-sweet
• 6 tablespoons raspberry jam
• 1 x powdered sugar

1. In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
2. In large mixer bowl, beat sugar and butter until creamy.
3. Beat in eggs and almond extract.
4. Gradually add flour mixture.
5. Divide dough in half.
6. Wrap in plastic wrap; refrigerate until firm.
7. Preheat oven to 350F (180C).
8. On lightly floured board, roll out half of dough to 18 inch thickness.
9. Cut with 2 1/2 inch round cookie cutter.
10. Repeat with remaining dough.
11. Cut 1 inch round centers from half of unbaked cookies.
12. Place on ungreased cookie sheets.
13. Reroll dough trimmings, if necessary.
14. Bake 8 to 10 minutes just until set.
15. Let stand on cookie sheets 2 minutes.
16. Remove from cookie sheets; cool completely.
17. Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate morsels, stirring until smooth.
18. Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie.
19. Top with 1/2 measuring teaspoon raspberry jam.
20. Sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.

flour, baking powder, cinnamon, salt, sugar, butter, eggs, almond, milk chocolate, raspberry jam, powdered sugar

Taken from recipeland.com/recipe/v/chocolate-raspberry-linzer-cook-42825 (may not work)