1 cup butter, softened
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup raspberry or apricot preserves
Chocolate glaze:
1/2 cup chocolate chips
1 Tablespoon butter
Preheat oven to 350°F. In large bowl, beat butter, sugar, vanilla extract and salt with mixer until light and fluffy. Blend in flour just until combined. Using 1/2 teaspoon of dough, shape into 3/4 inch balls. Place 2 inches apart on ungreased baking sheets.
Dip 1/2 teaspoon preserves on the bottom side of a cookie; cover it with another cookie, top side up to make a sandwich. Repeat with remaining cookies.
Place sandwiches on a wire rack over a sheet of waved paper. Make chocolate glaze by melting chocolate chips with butter in a small saucepan, over very low heat. Using a small spoon, drizzle chocolate glaze over cookies. (Reheat if chocolate begins to harden.) Store in airtight container up to 3 weeks.