Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle Recipe

Directions:

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.