Tangy boysenberry is an unusual for a cookie, but it goes well with chocolate. 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I change the sprinkles and even the type of chocolate to suit the season.—Amy Sauerwalt, Columbia, Maryland","recipeIngredient":["1 cup butter, softened","3\/4 cup sugar","1 large egg, room temperature","1 teaspoon vanilla extract","2-1\/4 cups all-purpose flour","1\/2 teaspoon salt","1\/4 teaspoon baking powder","3\/4 cup boysenberry preserves","1 package (12 ounces) dark chocolate candy coating, melted","Assorted jimmies or sprinkles"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture."},{"@type":"HowToStep","text":"Using a cookie press fitted with a ribbon disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them)."},{"@type":"HowToStep","text":"Bake 6-8 minutes or until set (do not brown). Recut cookies if necessary. Remove from pans to wire racks to cool completely."},{"@type":"HowToStep","text":"Spread preserves on bottoms of half of the cookies; cover with remaining cookies. Dip each cookie halfway in candy coating; allow excess to drip off. Sprinkle with jimmies. Place on waxed paper; let stand until set."}],"recipeYield":"2-1\/2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 189 calories","fatContent":"10g fat (7g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"94mg sodium","carbohydrateContent":"25g carbohydrate (17g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. 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