From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 2 ounces bittersweet chocolate
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg
  • 1-1/4 teaspoons chocolate extract
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 2-1/2 cups flour
  • 1 to 1-1/4 cups seedless raspberry jam
  • Powdered sugar, to garnish

Melt chocolate in the top of a double boiler or in a microwave at medium power.  Remove from heat and cool.  In a large bowl, cream butter and sugar until blended. Add egg, chocolate extract, baking soda, salt and melted chocolate.  Beat until light.  Blend in flour to make a stiff dough.  Divide dough in half, cover and refrigerate until firm.

Preheat oven to 350 degrees.  Lightly grease baking sheets.  Roll out 1/2 the dough to 1/8-inch thick between 2 sheets of waxed paper.  Repeat with other 1/2 of dough.  If dough becomes too soft, refrigerate until firm again.

Cut dough into 1-1/2 inch squares.  Place 1/2 the squares, 2 inches apart, on prepared baking sheets.  Spoon about 1/2 teaspoon jam into the center of each square and top with another square.  Press edges of squares together with a fork to seal.  Bake for 10 minutes or just until edges are browned.  Remove and place on wire racks to cool.  Dust lightly with powdered sugar when completely cooled.

YIELDS: About 24

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