I love the combination of chocolate and raspberry so much. These have to be one of my favorite cookies because of that. The dough has such wonderful flavor because of the cinnamon that is added. Plan ahead because you do have to chill the dough. Enjoy
I love these cookies so much :)
The cinnamon makes the dough taste so good.
Roll and cut out the cookies.
Sprinkle with powdered sugar.
Add the melted chocolate to the flat side of the whole cookies.
Put the jam in the center and top it with the sugared cookies.
Chocolate Raspberry Linzer Cookies
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) butter, softened
1/2 teaspoon almond extract
One 12-ounce, package (2 cups) semi-sweet chocolate chips (I used 1 cup semi and 1 cup dark)
6 Tablespoons raspberry jam or preserves
In a small bowl, combine flour, baking powder, cinnamon and salt; set aside. In a large mixing bowl, beat sugar and butter until creamy. Beat in the eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm.
Preheat oven to 350F. On lightly floured board, roll out half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough. Cut 1-inch round centers from half of unbaked cookies. Place on ungreased cookie sheets. Re-roll dough trimmings, if necessary.
Bake 8 to 10 minutes just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely.
Over hot (not boiling) water, melt semi-sweet chocolate morsels, stirring until smooth.
Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie. Top wit 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.
recipe from Holiday Cookies