Ingredients
1 cup ( 2 sticks) unsalted butter
1 cup sugar plus extra for dipping glass when flattening cookies
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 jar seeded or seedless red raspberry jam
1 cup semi-sweet chocolate morsels
Nonpareils for decoration
Preparation
Preheat oven to 325º F.
Using a mixer, cream the butter and sugar together until light and fluffy. Add egg yolk and vanilla and mix thoroughly. Add flour to form dough.
Chill dough at least 2 hours in refrigerator.
Form dough into 72 one-inch balls. Place balls two inches apart on parchment-lined cookie sheet. Flatten each ball with a flat-bottomed glass dipped in sugar.
Bake for 10-12 minutes until cookies are set but not browned. Remove cookies to rack and cool completely.
Spread flat side of 36 cookies with raspberry jam. Top each cookie with one of the remaining plain cookies, flat side to flat side, forming a total of 36 “sandwich” cookies.
Melt chocolate over hot water. Using a knife, spread melted chocolate on one-third of each cookie sandwich top and side, forming a crescent shape. Sprinkle chocolate with nonpareils. Let chocolate harden.
