Danish Raspberry Cookies

Ingredients

 * 2 x 1 oz squares unsweetened chocolate
 * ½ cup butter
 * ½ cup sugar
 * 1 egg
 * 2 cups 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

 * 1) Melt unsweetened chocolate in top of a double boiler over hot not boiling water.
 * 2) Remove from heat and cool.
 * 3) Cream butter and sugar in a large bowl until light.
 * 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 hr.
 * 7) Preheat oven to 400°F.
 * 8) Lightly grease cookie sheets or line with parchment paper.
 * 9) Divide dough into 4 equal parts and divide each part into two pieces.
 * 10) Roll each piece into a rope 12" long on a lightly floured board.
 * 11) The ropes should be about the thickness of a finger.
 * 12) Place 2" apart on the prepared cookie sheets.
 * 13) With your finger tip, make an indentation along the length of each rope.
 * 14) Bake 8 minutes or until firm.
 * 15) Meanwhile melt the chocolate chips in a small bowl over hot water. (If you are using both kinds of chocolate, melt separately.)
 * 16) Stir until smooth.
 * 17) 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.)
 * 18) When you remove the cookies from the oven, press preserves down the indentation in each cookie strip.
 * 19) Return to the oven for 2 minutes and remove to wire racks.
 * 20) While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces.
 * 21) Refrigerate until the chocolate has set.