Ingredients
1-1/4 cups butter, softened1 cup sugar2 large eggs, room temperature3 cups all-purpose flour1 tablespoon baking cocoa1/2 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves2 cups ground almonds6 tablespoons seedless raspberry jam3 tablespoons confectioners’ sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and spices; gradually add to creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. shape.
Place on ungreased baking sheets. Bake 10-12 minutes or until edges are golden brown. Remove to wire racks to cool completely.
Spread bottom of each solid cookie with 1/2 teaspoon jam. Sprinkle cutout cookies with confectioners’ sugar; carefully place over jam.
