Esther Eskelson's Danish Raspberry Cookies

Directions

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.

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 incehs 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 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 ¼ inch 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.