3/4 c. butter
2 1/2 c. all-purpose flour
1 c. sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. almond extract
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces
1/2 c. preserves, jam or jelly (such as cherry, mint, or peach)
Powdered sugar

In a large mixer bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add half of the flour, sugar, eggs, baking powder, salt, cinnamon and almond extract. Beat thoroughly. Beat in remaining flour.

Divide dough in half. Cover; chill 1 hour or until firm. On a lightly floured surface roll half of the dough 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut into shapes with a 2 to 2 1/2 inch cookie cutter. Place on ungreased baking sheets.

With a 1 inch cookie cutter, cut out centers from half of the unbaked cookies. Bake in a 375 degree oven about 7 minutes or until edges are firm and bottoms are very light brown; cool on a wire rack. Repeat with dough scraps and remaining dough.

In a small, heavy saucepan melt chocolate pieces over low heat, stirring constantly. Spread about 1 teaspoon of the melted chocolate on the bottom of each cookie with removed center. Immediately place chocolate sides atop whole cookies to form a sandwich. Sift powdered sugar atop cookies. Spoon 1/2 teaspoon preserves or jelly in the center hole of each cookie. Makes about 40 sandwich cookies.

Nutrition information per sandwich cookie: 117 cal., 1 g pro., 17 g carbo., 5 g fat, 23 mg chol., 74 mg sodium, 29 mg potassium, and 1 g dietary fiber.