PARMA CHOCOLATE COOKIES
preheat oven to 350 & butter your baking sheets.
melt & cool 3 oz. semisweet or bittersweet chocolate...i used valhrona 72%...oooohhhhh
beat 12 T. butter, 1/2 c. sugar & 1/2 t. salt with a mixer til light & fluffy
add the cooled, melted chocolate, beating til well blended
gradually stir in 2 c. flour
cool dough if necessary for better handling...then shape into 1 inch balls
now here is where ms. scicolone & i differ...she rolls them in finely chopped hazelnuts...my children would declare anarchy if i were to do that, so i don't...not yet!
place cookies 1-1/2 inches apart on cookie sheets
poke a hole in each cookie & fill with jam of your choice (i love me some seedless raspberry!), being careful not to over fill them (the jam will run over if you do)
bake 18-20 min...then cool on a wire rack
try not to eat all of them at once!