Chocolate Raspberry Danish Cookies With Double Chocolate Drizzle

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 2 ounces unsweetened chocolate
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 cups cake flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup milk chocolate chips
• 1/2 cup chocolate chips
• 1 -1 1/4 cup seedless raspberry jam (or your favorite flavor)

Recipe

• 1 melt the unsweetened chocolate in a saucepan over low heat.
• 2 remove pan from heat; cool.
• 3 cream together the butter and sugar until light.
• 4 add the egg and melted chocolate; beat until fluffy.
• 5 stir in the cake flour, vanilla, and salt until well blended.
• 6 cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
• 7 preheat oven to 350*f.
• 8 line 3 or 4 cookie sheets with parchment paper.
• 9 divide dough into 4 equal parts; divide each part into 2 pieces.
• 10 roll each piece into a rope 12"long on a lightly floured surface.
• 11 the ropes should be around the thickness of a finger.
• 12 place 2" apart on the cookie sheets.
• 13 with the side of a finger, make an indentation along the length of each rope.
• 14 bake for 8 minutes, or until firm.
• 15 meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
• 16 stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed zip-lock bag with the corner snipped off).
• 17 remove cookies from oven; pipe the jam down the center of each strip.
• 18 return to oven for 2 minutes, then remove to wire racks.
• 19 while cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1" pieces.
• 20 refrigerate until the chocolate is set.