Esther Eskelson's Danish Raspberry Cookies
Yield
1 BatchPrep
25 minCook
8 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | 1oz |
unsweetened chocolate
squares |
*
|
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | cups |
cake flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
milk chocolate chips
or white chocolate chips or a mixture |
*
|
| 1 | cup |
raspberries
seedless, preserves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | 1oz |
unsweetened chocolate
squares |
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 473 | ml |
cake flour
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
milk chocolate chips
or white chocolate chips or a mixture |
*
|
| 237 | ml |
raspberries
seedless, preserves |
|
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.
