Danish Raspberry Cookies
2 1 oz squares unsweetened chocolate
1/2 cup Butter
1/2 cup Sugar
1 Egg
2 cups Cake flour
1 t Vanilla
1/4 t Salt
1 cup Milk chocolate or white Chocolate chips or a mixture
1 cup Seedless raspberry preserves
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
degrees. 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 minutes 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. |