MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Esther Eskelson’s Danish Raspberry Cookies
  Categories: Cookies, Scandinavia, Christmas, Chocolate, Jw
       Yield: 8 dozen
 
       2    1 oz squares unsweetened
            -chocolate
     1/2 c  Butter
     1/2 c  Sugar
       1    Egg
       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.
  
   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.
  
   Jim Weller
 
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