Ingredients
1 cup butter, softened3/4 cup sugar1 large egg1 teaspoon vanilla extract2-1/4 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking powder1 cup seedless raspberry jam1 cup semisweet chocolate chips, meltedChocolate sprinkles
Preparation
Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, salt and baking powder; gradually beat into creamed mixture.
Using a cookie press fitted with a ribbon disk, press long strips onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them).
Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely.
Spread jam on bottoms of half of the cookies; top with remaining cookies. Dip each end of cookies in melted chocolate; allow excess to drip. Dip in sprinkles. Place on waxed paper; let stand until set.
