Esther Eskelson's Danish Raspberry Cookies

Directions

1. Heat chocolate in top of a double boiler over warm not boiling water. Remove from heat and cold. Cream butter and sugar in a large bowl till light. Add in egg and melted chocolate; beat till fluffy. Stir in cake flour, vanilla and salt till well blended. Cover and chill till hard, about 1 hr.
2. Preheat oven to 400. Lightly grease cookie sheets or possibly line with parchment paper. Divide dough into 4 equal parts and divide each part into two pcs. Roll each piece into a rope 12" long on a lightly floured board.
3. The ropes should be about the thickness of a finger.
4. Place 2" apart on the prepared cookie sheets. With your finger tip, make an indentation along the length of each rope. Bake 8 minutes or possibly till hard.
5. Meanwhile heat the chocolate chips in a small bowl over warm water. If you are using both kinds of chocolate, heat separately. Stir till 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.]
6. When you remove the cookies from the oven, press preserves down the indentation in each cookie strip.
7. Return to the oven for 2 minutes and remove to wire racks.
8. While cookies are still hot, drizzle melted chocolate over the tops and cut into 1" diagonal pcs.
9. Chill till the chocolate has set.
10. This recipe was learned by my mate Roslind many Christmases ago from her first husband's grandmother, Esther Eskelson and has been a family favorite ever since.