Danish Raspberry Cookies

Ingredients

 * 2 	 	1 oz squares unsweetened chocolate
 * 1/2 	cup 	Butter
 * 1/2 	cup 	Sugar
 * 1 		Egg
 * 2 	cup 	Cake flour
 * 1 	tsp 	Vanilla
 * 1/4 	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. 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 min 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. When you remove the cookies from the oven, press preserves down the indentation in each cookie strip.<BR> Return to the oven for 2 min and remove to wire racks.<BR> While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces.<BR> Refrigerate until the chocolate has set.
 * you can use a plastic bag with a corner snipped off with scissors.