Ingredients
1 cup butter, softened3/4 cup sugar1 large egg, room temperature1 teaspoon vanilla extract2-1/4 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking powder3/4 cup boysenberry preserves1 package (12 ounces) dark chocolate candy coating, meltedAssorted jimmies or sprinkles
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
Using a cookie press fitted with a ribbon disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them).
Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely.
Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Dip each cookie halfway in candy coating; allow excess to drip off. Sprinkle with jimmies. Place on waxed paper; let stand until set.
