| 1 | Melt chocolate in top of a double boiler over hot not boiling water. |
| 2 | Remove from heat and cool. |
| 3 | Cream butter and sugar in a large bowl until light. |
| 4 | Add egg and melted chocolate; beat until fluffy. |
| 5 | Stir in cake flour, vanilla and salt until well blended. |
| 6 | Cover and refrigerate until firm, about 1 hr. |
| 7 | preheat oven to 400. |
| 8 | Lightly grease cookie sheets or line with parchment paper. |
| 9 | Divide dough into 4 equal parts and divide each part into two pieces. |
| 10 | Roll each piece into a rope 12" long on a lightly floured board. |
| 11 | The ropes should be about the thickness of a finger. |
| 12 | Place 2" apart on the prepared cookie sheets. |
| 13 | With your finger tip, make an indentation along the length of each rope. |
| 14 | Bake 8 min or until firm. |
| 15 | meanwhile melt the chocolate chips in a small bowl over hot water. |
| 16 | If you are using both kinds of chocolate, melt separately. |
| 17 | Stir until smooth. |
| 18 | Stir preserves and spoon them into a pastry bag fitted with a ? tip. |
| 19 | [you can use a plastic bag with a corner snipped off with scissors.] |
| 20 | when you remove the cookies from the oven, press preserves down the indentation in each cookie strip. |
| 21 | Return to the oven for 2 min and remove to wire racks. |
| 22 | While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces. |
| 23 | Refrigerate until the chocolate has set. |
| 24 | this recipe was learned by my mate roslind many christmases ago from her first husband"s grandmother, esther eskelson and has been a family favorite ever since. |
| 25 | jim weller |
