Chocolate Dipped Jam Filled Cats' Tongues

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 cup unsalted butter, room temperature
• 1 1/2 cups confectioners' sugar
• 1 egg
• 1 egg yolk
• 2 cups flour, sifted
• 1 1/2 teaspoons vanilla extract or 2 tablespoons grated lemons, zest of (variation)
• 1 cup raspberry jam
• 1 tablespoon fresh lemon juice
• 6 ounces semisweet chocolate, melted

Recipe

• 1 preheat oven to 400*.
• 2 line cookie sheets with baking parchment.
• 3 cream butter on medium speed until light, about 2 minutes.
• 4 add sugar and blend together.
• 5 add vanilla (or zest), then egg and egg yolk;mix well.
• 6 sift flour over batter and incorporate.
• 7 batter will be thick.
• 8 spoon batter into pastry bag or decorator fitted with 1/2 inch round tip or medium star tip.
• 9 pipe 3 inch lengths of dough, about 2 inches apart, onto cookie sheets.
• 10 bake cookies in the center of the oven for 8 to 9 minutes, until golden brown around the edges.
• 11 let stand on cookie sheets 2 minutes, then remove to wire racks to cool completely.
• 12 while cookies are cooling, prepare filling.
• 13 in a saucepan, melt the jam with the lemon juice until it comes to a simmer.
• 14 brush the jam over flat side of half the cookies and top with remaining cookies, flat side touching the jam.
• 15 let cookies remain on racks in a cool place until jam has set.
• 16 dip one end of each cookie into melted chocolate and place on wax paper until chocolate hardens.
• 17 if desired, sprinkle chocolate with chocolate or colored sprinkles (jimmies) before letting the chocolate set up.