Berry-Filled Butter Ribbons

• 1 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup boysenberry preserves
• 1 package (12 ounces) dark chocolate candy coating, melted
• Assorted jimmies or sprinkles

1. Preheat oven to 375u0b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
2. Using a cookie press fitted with a ribbon disk, press long strips of dough onto ungreased
3. ; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them).
4. Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely.
5. Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Dip each cookie halfway in candy coating; allow excess to drip off. Sprinkle with jimmies. Place on waxed paper; let stand until set.
6. Wrap dough in plastic wrap; place in a resealable plastic freezer bag, and freeze. To use, thaw dough in refrigerator overnight or until dough is soft enough to shape with a cookie press. Proceed as directed.

butter, sugar, egg, vanilla, flour, salt, baking powder, boysenberry preserves, coating, jimmies

Taken from www.tasteofhome.com/recipes/berry-filled-butter-ribbons/ (may not work)