Chocolate Linzer Cookies

A recipe I'm saving for Christmas cookies this year. Apricot jam can be substituted for raspberry jam.

• Ready In: 28 mins
• Serves: 24-36

Ingredients

• 1 1⁄2 cups flour
• 1  tablespoon  cocoa, sifted
• 1  teaspoon cinnamon
• 3⁄4 cup granulated sugar
• 1⁄2 cup  almonds, ground
• 1⁄2 cup butter, cut into pieces
• 1  egg
• 1⁄2 cup  raspberry jam
•  confectioners' sugar, for dusting cookie tops

Directions

1. In a medium bowl combine flour, cocoa, cinnamon, sugar and almonds.
2. Toss lightly with a fork, add butter pieces.
3. Gather into a ball.
4. Wrap securely in plastic wrap and chill 4 to 5 hours.
5. Preheat oven to 350°F.
6. On lightly floured surface roll out half of dough.
7. Cut put rounds using a 3-inch round biscuit cutter.
8. With the remaining half of dough cut out rounds with the same cutter, but also cut a smaller circle(about3/4-inch) in the center, using a bottle cap.
9. Place both batches on an ungreased cookie sheet and bake for 8 to 10 minutes.
10. Remove from cookie sheet and cool completely.
11. Spread plain cookies with jam and cover with a cookie with a whole in the center.
12. Sprinkle tops with confectioners' sugar.