Ingredients: |
Ingredients: 3/4 cup butter
2 1/3 cups all-purpose flour
1 cup sugar
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
6 ounce package (1 cup) semisweet chocolate pieces
1/2 cup preserves, jam, or jelly (such as cherry, mint, or peach)
Powdered sugar
|
Directions: |
Directions:Preheat oven to 375º.
In a large mixer bowl beat butter with an electric mixer on medium to high speed for 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 and chill for 1 hour or until firm.
On a lightly floured surface roll half of the dough 1/8" thick. Keep the remaining dough in the refrigerator until ready to roll. Cut into shapes with a 2-2 1/2" cookie cutter.
Place on ungreased baking sheets. With a 1" cookie cutter, cut out centers from half of the unbaked cookies.
Bake for about 7 minutes or until edges are firm and bottoms are very light brown. Cool on a wire rack.
Repeat above 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 the center removed. 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.
Yields about 40 sandwich cookies. |
This recipe for Glistening Chocolate Melt-Aways is from