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Raspberry-filled Chocolate Ravioli

Saturday, March 3, 2007


2 ounces bittersweet or semisweet chocolate
1 cup butter — softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon chocolate extract
1/4 teaspoon baking soda
1 dash salt
2-1/2 cups flour
1-1/4 cups seedless raspberry jam
Confectioner’s sugar

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, 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.

Preheat oven to 350 F.

Lightly grease cookies sheets or line with parchment paper.
Roll out dough, half at a time, 1/8 inch thick between 2 sheets of plastic wrap. Remove top sheet of plastic (if dough gets too soft and sticks to plastic, refrigerate until firm.)
Cut dough into 1-1/2 inch squares.
Place half the squares 2 inches apart on prepared cookie sheets.
Place about 1/2 teaspoon jam in center of each square;
top with another square.
Using fork, press edges of squares 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 confectioner’s sugar.

Makes about 6 dozen cookies.

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