Melt chocolate in top of a double boiler over hot not boiling water.2 1 oz squares unsweetened -- chocolate
1/2 C Butter
1/2 C Sugar
1 Egg
2 C Cake flour
1 Tsp Vanilla
1/4 Tsp Salt
1 C Milk chocolate or white Chocolate chips or a mixture
1 C Seedless raspberry preserves
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 1/4" tip. [You can use a plastic bag with a
corner snipped off with scissors.]
When you remove the cookies from the
oven, press preserves down the indentation in each cookie strip. Return
to the oven for 2 min and remove to wire racks. While cookies are still
warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces.
Refrigerate until the chocolate has set.