Ingredients:
* 1 cup butter, softened
* 3/4 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2-1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1 cup seedless raspberry jam
* 1 cup (6 ounces) semisweet chocolate chips
* Chocolate sprinkles
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture.
Using a cookie press fitted with a ribbon disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate). Bake at 375° for 12-15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.
Spread the bottom of half of the cookies with jam; top with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Place chocolate sprinkles on a bowl. Dip each end of cookies in melted chocolate, then in sprinkles. Place on waxed paper; let stand until firm. Yield: 2 dozen.
