Chocolate Ravioli Cookies

• 1/2 c. (1 stick) butter at room temperature
• 1/2 c. packed light brown sugar
• 1/2 tsp. vanilla extract
• 1 large egg
• 2 sq. (1 oz. each) unsweetened chocolate
• 1/2 tsp. baking powder
• 2 c. all-purpose flour
• 1 can cherry pie filling

1. Beat butter, sugar and vanilla in large bowl with electric mixer until pale and fluffy.
2. Melt chocolate and cool.
3. Beat in egg, chocolate and baking powder with mixer on low speed, beat in flour just until blended.
4. Pat dough into a disk, wrap in plastic wrap, refrigerate 1 hour until firm enough to shape and roll out. Heat oven to 350u0b0.
5. Roll out dough on lightly floured surface to 1/8 inch thickness.
6. Cut in 2 1/2-inch squares.
7. Spoon 1 heaping teaspoon cherry pie filling in center.
8. Brush edges with beaten egg white.
9. Top with remaining square (dough may crack slightly). Press edges with fork to seal.
10. With a sharp knife, cut an X in the center of tops.
11. Bake on ungreased cookie sheet for 15 minutes. Makes about 18.

butter, brown sugar, vanilla extract, egg, chocolate, baking powder, flour, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990400 (may not work)