Linzer Cookie Tarts

Prep Time:1 Hr 15 Mins | Total Time:2 Hrs | Makes:32 cookies

Sugar cookie mix jump-starts the making of a classic Austrian cookie layered with raspberry jam.

1 pouch Betty Crocker* Sugar Cookie Mix

1/3 cup (75 mL) slivered almonds, toasted, finely chopped

1/3 cup (75 mL) butter or margarine, melted

1/2 tsp (2 mL) almond extract

1 egg

2/3 cup (150 mL) seedless raspberry jam

1/3 cup (75 mL) dark or semisweet chocolate chips

Heat oven to 375ºF. In large bowl, stir together cookie mix and almonds. Stir in melted butter, almond extract and egg until stiff dough forms.
On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. On ungreased baking sheets, place cookies 2 inches apart.
Bake 7 to 9 minutes minutes or until set. Cool 5 minutes; remove from baking sheets to cooling racks. Cool completely.
Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. Cut with linzer cutter with hole in centre, OR cut with same 2-inch round or fluted cookie cutter and use small 1-inch cutter or bottle top to cut round hole out of centre of each cookie. On ungreased baking sheets, place cookies 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from baking sheets to cooling racks. Cool completely.
Spread 1 teaspoon jam on bottom of each whole cookie; top each with cutout cookie to make sandwich cookie. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until melted and stirred smooth. Using tip of fork or knife, drizzle chocolate in lines over cookies. Let stand until chocolate is set, about 45 minutes. Store between sheets of waxed paper in tightly covered container.

How-To : To toast almonds, bake uncovered in ungreased shallow pan in 350ºF oven 6 to 10 minutes, stirring occasionally, until light brown.