Austrian tea cookies

1 1/2 cups sugar, divided
1 cup (2 sticks) butter, softened
1 egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 cups Almond Delight Cereal, crushed to 1 cup
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
14 ounces almond paste
2 egg whites
5 tablespoons raspberry or apricot jam, warmed
4 ounces (3/4 cup) Hershey`s Semi-Sweet Chocolate Chips, or white chocolate, melted, if desired

Cream 1 cup sugar and the butter in large mixing bowl until light and fluffy. Beat in egg and vanilla. Combine flour, cereal, baking powder and cinnamon. Gradually add to butter mixture; mix well. Cover and refrigerate 1 to 2 hours or until firm for ease in handling. Preheat oven to 350 F. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut with floured 2-inch cookie cutters. Place 1 inch apart on buttered cookie sheets. Beat together almond paste, egg whites and remaining 1/2 cup sugar until smooth. Using a pastry tube, pipe 1/2-inch thick ring of almond paste mixture on top of each cookie along outside edge. Fill in centers with about 1/4 teaspoon jam. Bake 8 to 10 minutes or until lightly browned. Cool 1 minute on cookie sheet. Transfer cookies to wire racks; cool completely. Drizzle with melted chocolate.