Esther Eskelson's Danish Raspberry Cookies
milk chocolate chips
or white chocolate chips or a mixture
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.