Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1 oz squares unsweetened chocolate
- 1/2 cup Butter
- 1/2 cup Sugar
- 1 Egg
- 2 cup Cake flour
- 1 tsp Vanilla
- 1/4 tsp Salt
- 1 cup Milk chocolate or white chocolate chips or a mixture
- 1 cup Seedless raspberry preserves
- =
Directions
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 ¼" 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.