Raspberry-Filled Chocolate Ravioli Cookies

Directions

Melt chocolate in top of double boiler over hot, not boiling water.

Remove from heat; cool. In large bowl, cream butter and granulated sugar until blended.

Add egg, vanilla and chocolate extracts, baking soda, salt and melted chocolate.

Beat until light.

Blend in flour to make stiff dough. Divide dough in half. Cover and refrigerate until firm.

Preheat oven to 350℉ (180℃). Line cookie sheets with parchment paper.

Roll out dough, half at a time, to ⅛ inch thickness between 2 sheets of plastic wrap.

Remove top sheet of plastic (if dough gets too soft and sticks to plastic, refrigerate until firm).

Cut dough into 1½-inch squares.

Place half the squares 2 inches apart on prepared cookie sheets.

Place about ½ teaspoon jam in center of each square; top with another square.

Using fork, press edges of squares together to seal, then pierce center of each square.

Bake in preheated oven 10 minutes or just until edges are browned.

Remove to wire racks to cool.