2 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4 cut butter, softened
1/2 teaspoon almond extract
12 oz semi-sweet chocolate chips
6 tablespoon 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.