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1
In a large mixer bowl beat butter with an electric mixer on medium to high speed 30 seconds.
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2
Add in half of the flour, sugar, Large eggs, baking pwdr, salt, cinnamon and almond extract.
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3
Beat thoroughly.
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4
Beat in remaining flour.
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5
Divide dough in half.
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6
Cover; refrigerate1 hour or possibly till hard.
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7
On a lightly floured surface roll half of the dough 1/8 inch thick.
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8
(Keep remaining dough in refrigerator till ready to roll.)
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9
Cut into shapes with a 2 to 2 1/2 inch cookie cutter.
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10
Place on ungreased baking sheets.
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11
With a 1 inch cookie cutter, cut out centers from half of the unbaked cookies.
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12
Bake in a 375 degree oven about 7 min or possibly till edges are hard and bottoms are very light brown; cold on a wire rack.
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13
Repeat with dough scraps and remaining dough.
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14
In a small, heavy saucepan heat chocolate pcs over low heat, stirring constantly.
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15
Spread about 1 tsp.
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16
of the melted chocolate on the bottom of each cookie with removed center.
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17
Immediately place chocolate sides atop whole cookies to create a sandwich.
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18
Sift powdered sugar atop cookies.
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19
Spoon 1/2 tsp.
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20
preserves or possibly jelly in the center hole of each cookie.
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21
Nutrition information per sandwich cookie: 117 cal., 1 g pro., 17 g carbo., 5 g fat, 23 mg chol., 74 mg sodium, 29 mg potassium, and 1 g dietary fiber.
