Danish Raspberry Cookies

== Ingredients ==
* 2 1 oz squares unsweetened chocolate
* ½ cup butter
* ½ cup sugar
* 1 egg
* 2 cup cake flour
* 1 tsp vanilla
* ¼ tsp salt
* 1 cup milk chocolate or white chocolate chips or a mixture
* 1 cup seedless raspberry preserves
== Directions ==
# Melt chocolate in top of a double boiler over hot not boiling water.
# Remove from heat and cool.
# cream butter and sugar in a large bowl until light.
# Add egg and melted chocolate; beat until fluffy.
# Stir in cake flour, vanilla and salt until well blended.
# Cover and refrigerate until firm, about 1 hr.
# Preheat oven to 400°F.
# Lightly grease cookie sheets or line with parchment paper.
# Divide dough into 4 equal parts and divide each part into two pieces.
# Roll each piece into a rope 12" long on a lightly floured board.
# The ropes should be about the thickness of a finger.
# Place 2" apart on the prepared cookie sheets.
# With your finger tip, make an indentation along the length of each rope.
# Bake 8 minutes or until firm.
# Meanwhile melt the chocolate chips in a small bowl over hot water.
# If you are using both kinds of chocolate, melt separately.
# Stir until smooth.
# Stir preserves and spoon them into a pastry bag fitted with a ¼" tip.
# You can use a plastic bag with a corner snipped off with scissors.
# When you remove the cookies from the oven, press preserves down the indentation in each cookie strip.
# Return to the oven for 2 minutes and remove to wire racks.
# While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces.
# Refrigerate until the chocolate has set.
Category:Cookie Recipes