2 1/3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. sugar
3/4 C. butter, softened
2 eggs
1/2 tsp. almond extract
2 C. chocolate chips
3/4 C. raspberry jam
Confectioners' sugar

In medium bowl, combine flour, baking powder and salt. Set aside. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract. Gradually beat in flour mixture. Divide dough in half. Wrap each half in plastic wrap and chill until firm. Preheat oven to 350ºF.
On lightly floured board roll half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough. Place on un greased cookie sheet and bake for 8 to 10 minutes. Cool completely. Melt chocolate chips over hot water, stir until smooth. Spread 1 teaspoon chocolate on flat side of cookie, top with 1 teaspoon of raspberry jam. Put cookies together to form a sandwich and sprinkle with confectioners' sugar. Yield: 3 dozen.

 Recipe By The Gourmet Mom
Lisa Montalva
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