Here's a delicious recipe to make for your next tea party or for the holidays. Sweet butter cookies, dotted with a dab of raspberry jam, and coated with rich dark chocolate on the bottom. So yummy!
Preheat oven to 375 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, cream together butter, sugar, and salt until well blended. Add egg and extracts, and mix until combined.
Mix in flour until a nice, soft dough forms.
Fill cookie press cylinder with dough and press cookies out onto an ungreased cookie sheet, spaced about 2 inches apart.
Decorate the Cookies
Fill a decorating press or a squeeze bottle with the raspberry jam and dot cookies in the center with jam.
Bake in preheated oven for 7-8 minutes until cookies turn golden brown along the edges. Remove from oven and cool on wire racks.
Prepare the Chocolate
In a medium microwave-safe bowl, melt chocolate chips in microwave in 45 second increments until silky smooth.
Using a decorating knife, glaze the bottom of cookies with the melted chocolate and allow to dry upside down on wire racks. Store in refrigerator. Makes 30-36 cookies.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.