*  Exported from  MasterCook Mac  *
 Recipe By     : 
 Serving Size  : 100  Preparation Time :0:00
 Categories    : Cookies                          Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      ounces        Bittersweet or semisweet chocolate
    1      cup           Butter  -- softened
      1/2  cup           Sugar
    1                    Egg
    1      teaspoon      Vanilla
      1/2  teaspoon      Chocolate extract
      1/4  teaspoon      Baking soda
    1      dash          Salt
    2 1/2  cups          Flour
    1 1/4  cups          Seedless raspberry jam
                         Confectioner’s sugar
 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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