Raspberry Delights

1 cup butter

¾ cup sugar

1 egg

1 teaspoon vanilla

2¼ cups flour

¼ teaspoon salt

Cream butter and sugar until fluffy. Add egg and flavoring, beat well. Stir in flour. Press through a cookie gun on a cold cookie sheet. Use ribbon cookie disk. Hold the cookie straight up to make oval cookies with ridges. Bake about 10 minutes at 375 degrees. After cookies are cool squeeze raspberry preserves between two cookies making a sandwich. Lay rows of cookies on waxed paper and with a fork drizzle chocolate dip over cookies. Let chocolate dry before stacking.

Chocolate Dip

6 ounces semi-sweet chocolate pieces

½ teaspoon Crisco

Melt chocolate pieces and Crisco over hot water (be sure not to boil water) in the top of a double boiler. Dip each end of the log in the chocolate dip and cool on waxed paper. While chocolate is still wet, you can dip in chopped nuts or assorted sprinkles.

Cindy's Tips:

• I usually double this recipe because it doesn't make much.

• I leave out the salt because I use salt butter.

• It is very important not to boil the water, or let any water get in the chocolate. This will cause the chocolate to separate.

• You can use chocolate melts instead simply microwave.