See Also: Danish Raspberry Cookies(recipes)
Easy Raspberry-Peach Danish(recipes)
Danish Orange Cookies (Orangesmekager)(recipes)
Danish Lemon-Filled Spice Cookies (Medaljekager)(recipes)
wipe(medicine)
wipe-out(dictionary)
wipe(2)(dictionary)
wipe(1)(dictionary)
wipe 2, noun(dictionary)
side-wipe(dictionary)

wipe-out (iou) and Danish Raspberry Cookies (recipes)


wipe-out (iou)



wipe-out noun. E20.
[from wipe out: see WIPE verb.]
Radio. The condition in which a strong received signal renders impossible the reception of Other signals (either wanted ones or interference). E20.
Orig. spec. in Surfing, a fall from one's surfboard, or from a wave. Now also more widely, a fall from a skateboard, bicycle, etc., esp. while manoeuvring at speed. Cf. WIPE verb 16. slang. M20.
Destruction, annihilation; a crushing defeat. Also, an overwhelming experience. slang (orig. US). M20.

Danish Raspberry Cookies (recipes)


Danish Raspberry Cookies

Yield: Makes 8 dozen cookies

These fancy cookies look like you fussed all day making them. Only you know how easy and fun they were to prepare.





Ingredients:



2squares (1 ounce each) unsweetened chocolate

1/2cup butter, softened

1/2cup sugar

1egg

2cups cake flour

1teaspoon vanilla

1/4teaspoon salt

1cup (6 ounces) milk chocolate or white chocolate chips or 1/2 cup of each

1to 1-1/4 cups seedless raspberry preserves or jam









Preparation:





1.Melt unsweetened chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter and sugar in large bowl until light. Add egg and melted chocolate; beat until fluffy. Stir in cake flour, vanilla and salt until well blended. Cover; refrigerate until firm, about 1 hour.2.Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts. Divide each part into 2 pieces. Shape each piece into rope 12 inches long on lightly floured board. (The ropes should be about the thickness of a finger.) Place 2 inches apart on prepared cookie sheets. With side of finger, make an indentation along length of each rope. Bake 8 minutes or until firm.3.Meanwhile, melt chocolate chips in small bowl over hot water. Stir until smooth. (If using both kinds of chips, melt separately.) Stir preserves; spoon into pastry bag fitted with 1/4-inch tip or into small heavy-duty plastic bag. (If using plastic bag, snip off small corner from one side of bag.) Remove cookies from oven. Pipe preserves down length of each cookie strip. Return to oven for 2 minutes, then remove to wire racks. While cookies are still warm, drizzle with melted chocolate, then cut strips into 1-inch diagonal pieces. Refrigerate until chocolate is set.