2 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. sugar
3/4 c. butter, softened
2 eggs
1/2 tsp. almond extract

In small bowl, combine flour, baking powder, cinnamon and salt; set aside. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; chill until firm. Preheat oven to 350 degrees. On lightly floured board, roll 1/2 of dough to 1/8 inch thickness. Cut with 2 1/2 inch round cookie cutter. Repeat with remaining dough. Cut out 1 1/2 inch centers from half of 2 1/2 inch unbaked cookies. Reroll remaining dough. Place on ungreased cookie sheets. Bake for 8-10 minutes. Cool completely.

1 (12 oz.) pkg. (2 c.) Nestle Toll House semi-sweet chocolate morsels
3/4 c. raspberry jam or preserve
Confectioners' sugar

Melt over hot (not boiling) water, Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Spread 1 teaspoon chocolate on flat side of each whole cookie. Top with 1 teaspoon raspberry jam. Sprinkle confectioners' sugar on each cookie with center hole. Place flat side down on top of chocolate-jam cookies to form sandwich. Makes about 3 dozen cookies.