2 1/3 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 ts Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 tb 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.
From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
Yields
36 Servings