Chocolate Dipped Jam Filled Cats' Tongues - cooking recipe

Ingredients

1 cup unsalted butter, room temperature
1 1/2 cups confectioners' sugar
1 egg
1 egg yolk
2 cups flour, sifted
1 1/2 teaspoons vanilla extract or 2 tablespoons grated lemons, zest of (variation)
1 cup raspberry jam
1 tablespoon fresh lemon juice
6 ounces semisweet chocolate, melted

Preparation

Preheat oven to 400*.
Line cookie sheets with baking parchment.
Cream butter on medium speed until light, about 2 minutes.
Add sugar and blend together.
Add vanilla (or zest), then egg and egg yolk;mix well.
Sift flour over batter and incorporate.
Batter will be thick.
Spoon batter into pastry bag or decorator fitted with 1/2 inch round tip or medium star tip.
Pipe 3 inch lengths of dough, about 2 inches apart, onto cookie sheets.
Bake cookies in the center of the oven for 8 to 9 minutes, until golden brown around the edges.
Let stand on cookie sheets 2 minutes, then remove to wire racks to cool completely.
While cookies are cooling, prepare filling.
In a saucepan, melt the jam with the lemon juice until it comes to a simmer.
Brush the jam over flat side of half the cookies and top with remaining cookies, flat side touching the jam.
Let cookies remain on racks in a cool place until jam has set.
Dip one end of each cookie into melted chocolate and place on wax paper until chocolate hardens.
If desired, sprinkle chocolate with chocolate or colored sprinkles (jimmies) before letting the chocolate set up.