Danish Raspberry Cookies
|Unsweetened chocolate||2 Ounce (2 Squares, 1 Ounce Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Cake flour||2 Cup (32 tbs)|
|Milk chocolate chips/White chocolate chips / 1/2 cup of each||6 Ounce (1 Cup)|
|Seedless raspberry preserves/Jam||1 1⁄4 Cup (20 tbs)|
Melt unsweetened chocolate in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
Cream butter and sugar in large bowl until light.
Add egg and melted chocolate; beat until fluffy.
Stir in cake flour, vanilla and salt until well blended.
Cover; refrigerate until firm, about 1 hour.
Preheat oven to 400°F.
Lightly grease cookie sheets or line with parchment paper.
Divide dough into 4 equal parts.
Divide each part into 2 pieces.
Roll each piece into a rope 12 inches long on lightly floured board.
Place 2 inches apart on prepared cookie sheets.
With side of finger, make an indentation along length of each rope.
Bake 8 minutes or until firm.
Meanwhile, melt chocolate chips in small bowl over hot water.
Stir until smooth.
Stir preserves; spoon into pastry bag fitted with 1/4 inch tip or into small heavy-duty plastic bag.
Remove cookies from oven.
Press preserves down length of each cookie strip.
Return to oven for 2 minutes, then remove to wire racks.
While cookies are still warm, drizzle melted chocolate over the tops, then cut strips into 1-inch diagonal pieces.
Refrigerate until chocolate is set.