2 1 oz squares unsweetened chocolate
1/2 c Butter
1/2 c Sugar
2 c Cake flour
1 ts Vanilla
1/4 ts Salt
1 c Milk chocolate or white Chocolate chips or a mixture
1 c Seedless raspberry preserves
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″ 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 water. 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 1/4″ 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.