Chocolate-dipped, raspbery-filled spritz cookies
"I have been making these cookies since I was a teenager. The recipe was adapted from a 1950s butter-cookie cookbook."3 cups sifted flour 1/2 teaspoon salt 1/2 cup sugar 1 1/4 cups (2 1/2 sticks) butter 2 eggs 2 teaspoons vanilla extract 1 cup seedless raspberry jam 2 cups semisweet chocolate chips, melted (see note) Chocolate sprinkles and finely chopped nuts 1. Preheat oven to 375 degrees. Sift together flour and salt. In a separate bowl beat butter and sugar with an electric mixer until creamy. Blend in eggs and vanilla. Beat well. Add dry ingredients a little at a time and beat until combined. Put dough in cookie press fitted with saw-toothed plate. Press onto ungreased cookie sheets in 2-inch lengths and bake until lightly browned, about 8 minutes. 2. Remove from pan immediately and cool on wire rack. For each sandwich cookie, spread a thin layer of jam on one cookie and cover with second. Dip both ends in warm, melted chocolate and then dip in sprinkles or nuts. Place cookies on rack and allow the chocolate to harden. Then hide the cookies; they are irresistible! Makes 48 sandwich cookies. Note: I melt the chocolate in a tempered glass measuring cup placed in a saucepan of gently simmering water. It is important to keep the chocolate warm and spreadable.