Danish Raspberry Cookies

Notes

This recipe makes about 8 dozen

Ingredients

• 2 squares (1 ounce each) unsweetened chocolate
• ½ cup butter, softened
• ½ cup sugar
• 1 egg
• 2 cups cake flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 cup (6 ounces) milk chocolate or white chocolate chips or ½ cup of each
• 1 to 1-1¼ cups seedless raspberry preserves or jam

Directions

1. Melt unsweetened chocolate in top of double boiler over hot, not boiling, water.
2. Remove from heat and cool.
3. Cream butter and sugar in large bowl.
4. Add egg and melted chocolate; beat until fluffy.
5. Stir in cake flour, vanilla and salt until well blended.
6. Cover and refrigerate until firm, about 1 hour.
7. Preheat oven to 400°F.
8. Lightly grease cookie sheets or line with parchment paper.
9. Divide dough into 4 equal parts.
10. Divide each part into 2 pieces.
11. Shape each piece into rope 12 inches long on lightly floured board until the thickness of a finger.
12. Place 2 inches apart on prepared cookie sheets.
13. With side of finger, make an indentation along length of each rope.
14. Bake 8 minutes or until firm.
15. Melt chocolate chips in small bowl over hot water. Stir until smooth. (If using two kinds of chips, melt separately.)
16. Stir preserves; spoon into pastry bag fitted with 1/4-inch tip or into small heavy-duty plastic bag with corner sniped off.
17. Remove cookies from oven. Pipe preserves down length of each cookie strip.
18. Return to oven for 2 minutes, then remove to wire racks.
19. While cookies are still warm, drizzle with melted chocolate.
20. Cut strips into 1-inch diagonal pieces.
21. Refrigerate until chocolate is set.