Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle

• 2 ounces unsweetened chocolate
• 12 cup butter, softened
• 12 cup sugar
• 1 egg
• 2 cups cake flour
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• 12 cup milk chocolate chips
• 12 cup white chocolate chips
• 1 -1 14 cup seedless raspberry jam (or your favorite flavor)

1. Melt the unsweetened chocolate in a saucepan over low heat.
2. Remove pan from heat; cool.
3. Cream together the butter and sugar until light.
4. Add the egg and melted chocolate; beat until fluffy.
5. Stir in the cake flour, vanilla, and salt until well blended.
6. Cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
7. Preheat oven to 350*F.
8. Line 3 or 4 cookie sheets with parchment paper.
9. Divide dough into 4 equal parts; divide each part into 2 pieces.
10. Roll each piece into a rope 12"long on a lightly floured surface.
11. The ropes should be around the thickness of a finger.
12. Place 2" apart on the cookie sheets.
13. With the side of a finger, make an indentation along the length of each rope.
14. Bake for 8 minutes, or until firm.
15. Meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
16. Stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed Zip-lock bag with the corner snipped off).
17. Remove cookies from oven; pipe the jam down the center of each strip.
18. Return to oven for 2 minutes, then remove to wire racks.
19. While cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1" pieces.
20. Refrigerate until the chocolate is set.

chocolate, butter, sugar, egg, cake flour, vanilla, salt, milk chocolate chips, white chocolate chips, raspberry

Taken from www.food.com/recipe/chocolate-raspberry-danish-cookies-with-double-chocolate-drizzle-70503 (may not work)