2-1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 1 cup sugar 3/4 cup butter, softened 2 eggs 1/2 tsp almond extract 12 oz semi-sweet chocolate chips 3/4 cup raspberry jam or preserves Confectioners sugar for garnish
Preheat oven to 350-deg.
In a small bowl, soft together the flour. baking powder, cinnamon, and salt, and set aside.
In a stand mixer fitted with a flat paddle, mix the sugar and butter until creamy. Beat in the eggs and almond extract. Then gradually add the flour mixture.
Divide the dough in half, seal tightly in plastic wrap, and chill until firm.
On a lightly floured board, roll half of the dough until it’s about 1/8” thick. Cut out the cookies using a 2-1/2” round cookie cutter. Place the cookies on two parchment paper-lined baking sheets. On only one of the baking sheets, cut out the center of the cookies using a 1-1/2” round cookie cutter.
Bake cookies for 8-10 minutes, then let cool on wired racks.
In the mean time, melt the chocolate chips in a bowl over boiling water, stirring until smooth and completely melted. Spread 1 tsp of the chocolate on one side of each of the cookies without the holes. Then top each of the chocolate-covered cookies with 1 tsp of the raspberry jam or preserves.
Press the cookies the the holes on top of the chocolate and raspberry-covered cookies, making a kind of cookie sandwich. Sprinkle with the confectioners sugar and serve!