INGREDIENTS:
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
- 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
