2 1/3 c  All-purpose flour

      1 t  Baking powder

    1/2 t  Cinnamon

    1/2 t  Salt

      1 c  Sugar

    3/4 c  Butter, softened

      2    Eggs

    1/2 t  Almond extract

      1 pk NESTLE Toll House semi-sweet

           -chocolate morsels (12 oz)
      6 T  Raspberry jam or preserves

           Confectioners' sugar
  In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
  In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and
  almond extract. Gradually add flour mixture. Divide dough in half. Wrap in
  plastic wrap; refrigerate until firm.
  Preheat oven to 350'F. On lightly floured board, roll out half of dough to
  1/8" thickness. Cut with 2 1/2" round cookie cutter. Repeat with remaining

  dough. Cut 1" round centers from half of unbaked cookies. Place on
  ungreased cookie sheets. Reroll dough trimmings, if necessary.
  Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
  Remove from cookie sheets; cool completely.
  Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
  morsels, stirring until smooth. Spread 1 measuring teaspoonful melted
  chocolate on flat side of each whole cookie. Top with 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.