Instructions: Cocoa Pastry- 1 cup flour 1 tablespoon unsweetened cocoa 3 tablespoons confectioners sugar 1/3 cup firm butter 1 egg yolk 2 teaspoons water

1. Preheat oven to 350 degrees F. Pinch off 1-inch balls of Cocoa Pastry and press into ungreased 1-3/4-inch muffin pans. Bake until lightly browned and firm when touched gently (10 to 15 minutes).

2. Let tart shells cool in pans on wire racks. Carefully remove shells from muffin pans. Spoon a scant 1/2 teaspoon raspberry jam into each.

3. In a heavy pan over low heat, combine chocolate, sugar, and butter.

Heat, stirring occasionally, until chocolate and butter melt and sugar is dissolved. Add whipping cream; stir over medium heat until mixture is hot to the touch (2 to 3 minutes). Remove from heat and let stand until cooled to room temperature (about 20 minutes).

4. Spoon about 1/2 tablespoon of the chocolate filling into each tart shell. Let stand at room temperature until filling is set (about 1 hour).

Makes 2 dozen cookies.

Cocoa Pastry: In a bowl stir together flour, cocoa, and sugar to combine thoroughly. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg yolk and the water; beat until blended. Add egg mixture to flour mixture, stirring with a fork until dough clings together. Use your hands to press dough into a smooth ball.

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