2 1/3 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 c. butter
1/2 tsp. almond extract
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate chips
3/4 c. raspberry jam
Confectioners' sugar

Combine flour, baking powder, cinnamon, and salt. Beat sugar and butter until creamy. Add eggs and extract. Beat in the flour mixture. Refrigerate for 2 hours. Roll 1/8 inch thick and cut with 2 1/2 inch round or heart shaped cookie cutter. Cut center out of 1/2 of the cookies with a cookie smaller cookie cutter before baking. Bake for 8 to 10 minutes at 350 degrees. Melt chocolate chips and spread over whole cookies. Top with 1/2 teaspoon jam in center and cover with cut-out cookie. Sprinkle with confectioners' sugar. Makes 3 dozen.