INGREDIENTS

INSTRUCTIONS

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

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