Danish Raspberry Cookies
These fancy cookies look like you fussed all day making them. Only you know how easy and fun they were to prepare.
Makes 8 dozen cookies
|2||squares (1 ounce each) unsweetened chocolate|
|1/2||cup butter, softened|
|2||cups cake flour|
|1||cup (6 ounces) milk chocolate or white chocolate chips or 1/2 cup of each|
|1||to 1-1/4 cups seedless raspberry preserves or jam|
- Melt unsweetened chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter and sugar in large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in cake flour, vanilla and salt until well blended. Cover; refrigerate until firm, about 1 hour.
- Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts. Divide each part into 2 pieces. Shape each piece into rope 12 inches long on lightly floured board. (The ropes should be about the thickness of a finger.) Place 2 inches apart on prepared cookie sheets. With side of finger, make an indentation along length of each rope. Bake 8 minutes or until firm.
- Meanwhile, melt chocolate chips in small bowl over hot water. Stir until smooth. (If using both kinds of chips, melt separately.) Stir preserves; spoon into pastry bag fitted with 1/4-inch tip or into small heavy-duty plastic bag. (If using plastic bag, snip off small corner from one side of bag.) Remove cookies from oven. Pipe preserves down length of each cookie strip. Return to oven for 2 minutes, then remove to wire racks. While cookies are still warm, drizzle with melted chocolate, then cut strips into 1-inch diagonal pieces. Refrigerate until chocolate is set.
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