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.


 * 1) Remove from heat and cool.


 * 1) cream butter and Sugar in a large bowl until light.


 * 1) Add egg and melted chocolate; beat until fluffy.


 * 1) Stir in cake flour, vanilla and salt until well blended.


 * 1) Cover and refrigerate until firm, about 1 hr.


 * 1) Preheat oven to 400.


 * 1) Lightly grease cookie sheets or line with parchment paper.


 * 1) Divide dough into 4 equal parts and divide each part into two pieces.


 * 1) Roll each piece into a rope 12" long on a lightly floured board.


 * 1) The ropes should be about the thickness of a finger.


 * 1) Place 2" apart on the prepared cookie sheets.


 * 1) With your finger tip, make an indentation along the length of each rope.


 * 1) Bake 8 min or until firm.


 * 1) Meanwhile melt the chocolate chips in a small bowl over hot water.


 * 1) If you are using both kinds of chocolate, melt separately.


 * 1) Stir until smooth. Stir preserves and spoon them into a pastry bag fitted with a ¼" tip.
 * 2) You can use a plastic bag with a corner snipped off with scissors.
 * 3) When you remove the cookies from the oven, press preserves down the indentation in each cookie strip.


 * 1) Return to the oven for 2 min and remove to wire racks.


 * 1) While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces.


 * 1) Refrigerate until the chocolate has set.