| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Choco4 |
100 |
servings |
INGREDIENTS
| 2 |
oz |
Bittersweet or semisweet chocolate |
| 1 |
c |
Butter; softened |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Chocolate extract |
| 1/4 |
ts |
Baking soda |
| 1 |
ds |
Salt |
| 2 1/2 |
c |
Flour |
| 1 1/4 |
c |
Seedless raspberry jam |
|
|
Confectioner's sugar |
INSTRUCTIONS
Melt chocolate in top of double boiler over hot, not boiling water. remove
from heat;cool. Cream butter and granulated sugar in large bowl until
blended. Add egg, vanilla, chocolate extract, baking soda, salt and melted
chocolate, beat until light. Blend in flour to make a stiff dough. Divide
dough in half. Cover, refrigerate until firm. Preheat oven to 350 F.
Lightly grease cookies sheets or line with parchment paper. Roll out dough,
half at a time,1/8 inch thick 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 1 1/2 inch squares. Place half the
squares 2 inches apart on prepared cookie sheets. Place about 1/2 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
10 minutes, or just until edges are browned. Remove to wire racks to cool.
Dust lightly with confectioner's sugar. Makes about 6 dozen cookies. from
Favorite All Time Recipes: Chocolate Lover's Cookies and Brownies.
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