Xocai Chocolate Raspberry Rope Cookies

In a large bowl, beat butter, sugar, and vanilla until smooth. Add flour until dough is no longer crumbly and starts to come together into a ball. Divide dough into thirds. On a lightly floured surface, roll each portion into a 9 inch long rope about 1 inch thick. Place ropes 3 inched apart on a buttered or parchment lines 12" x 15" baking sheet. Press your finger into the dough to make 1/2" wide indentations at 1" intervals along each rope. Spoon about 1/4 tsp. jam into each indentation and bake ropes in a 350 degree oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet. Place chopped Nuggets in a zip-lock plastic bag, push into one corner; seal bag. Immerse corner of bag into a cup of hot water until Nuggets melt. Dry bag; cut tip of corner with scissors. Squeeze bag to drizzle Nugget decoratively across ropes. Chill until Nugget is firm, about 1 hour; cut each rope diagonally into 12 slices. Makes 12 Cookies