One more batch from Cook's Country's Christmas cookie special. We made these to leave out for Santa, and Santa loved them.
We had blackberry jam instead of the called for raspberry, so that's what we used and it was a great substitution, though I love the combination of raspberry and chocolate so much that I will be making them as written in the future.
The magazine suggested drizzling the chocolate using a zip bag, and I really struggled with this one--my bag popped as I tried to drizzle, and it just globbed. My husband did this in another way, so he's responsible for the drizzling.
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