2 (1 ounce) squares bittersweet or semisweet chocolate
1 cup butter or margarine,
1/2 cup granulated sugar
1 teaspoon vanilla extract
teaspoon chocolate extract
1/4 teaspoon baking soda
2 1/2 cups
Melt chocolate in top of double boiler over hot, not boiling water. Remove from
heat; cool. Cream butter and granulated sugar in large bowl until blended. Add egg,
vanilla extract, chocolate extract, baking soda, salt and melted chocolate; beat
until light. Blend in flour to make a stiff dough. Divide dough in half. Cover;
refrigerate until firm.
Heat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment
Place half of dough on a Tupperware pastry sheet; fold over to cover dough. Roll
out dough to 1/8 inch thickness. Unfold pastry sheet. (if dough gets too soft and
sticks, refrigerate until firm) Cut dough into 1 1/2-inch squares. Place half of
squares 2 inches apart on prepared cookie sheets. Place about 1/2 teaspoon jam in
the center of each square; top with another square. Using a fork, press edges together
to seal, then pierce center of each square.
Bake 10 minutes or just until edges
are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.
Makes about 6 dozen cookies
Posted by JBic at Recipe Goldmine 10/26/2001 7:57 am.