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

 * 1) Melt 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.
 * 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 min or until firm.
 * 15) Meanwhile melt the chocolate chips in a small bowl over hot water.
 * 16) If you are using both kinds of chocolate, melt separately.
 * 17) Stir until smooth. Stir preserves and spoon them into a pastry bag fitted with a ¼" tip.
 * 18) You can use a plastic bag with a corner snipped off with scissors.
 * 19) When you remove the cookies from the oven, press preserves down the indentation in each cookie strip.<BR>
 * 20) Return to the oven for 2 min and remove to wire racks.<BR>
 * 21) While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces.<BR>
 * 22) Refrigerate until the chocolate has set.