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Ingredientes
- 2 ounce Bittersweet or possibly semisweet chocolate
- 1 c. Butter, softened
- 1/2 c. Sugar
- 1 x Egg
- 1 tsp Vanilla
- 1/2 tsp Chocolate extract
- 1/4 tsp Baking soda
- 1 dsh Salt
- 2 1/2 c. Flour
- 1 1/4 c. Seedless raspberry jam
- Confectioner's sugar
Direcciones
- Heat chocolate in top of double boiler over warm, not boiling water. remove from heat;cold. Cream butter and granulated sugar in large bowl till blended. Add in egg, vanilla, chocolate extract, baking soda, salt and melted chocolate, beat till light. Blend in flour to make a stiff dough. Divide dough in half. Cover, chill till hard. Preheat oven to 350 F. Lightly grease cookies sheets or possibly 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, chill till hard.) Cut dough into 1 1/2 inch squares. Place half the squares 2 inches apart on prepared cookie sheets. Place about 1/2 tsp. 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 min, or possibly just till edges are browned. Remove to wire racks to cold.
- Dust lightly with confectioner's sugar.
- Makes about 6 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 385 | |
| Calories from Fat 161 | 42% |
| Total Fat 18.46g | 23% |
| Saturated Fat 11.41g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 166mg | 7% |
| Potassium 103mg | 3% |
| Total Carbs 52.65g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 24.69g | 16% |
| Protein 4.05g | 6% |
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