Chocolate cookies with raspberry ganacheFrom peetabear 7 years ago
- 1/2 cup shortening shopping list
- 1/4 cup butter, softened shopping list
- 1 cup packed brown sugar shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 egg shopping list
- 1 teaspoon vanilla shopping list
- 1- 1/2 cups all-purpose flour shopping list
- 3/4 cup Dutch-processed cocoa powder shopping list
- 1 cup miniature semisweet chocolate pieces shopping list
- 3/4 cup finely chopped almonds shopping list
- Raspberry Ganache shopping list
- 6 ounces chopped (70 percent cocoa) dark chocolate shopping list
- 1/3 cup whipping cream shopping list
- 1 tablespoon seedless raspberry jam (optional) shopping list
- 1 tablespoon raspberry liqueur (optional) shopping list
- Fresh small raspberries (optional) shopping list
How to make it
- 1. Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.
- 2. In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.
- 3. Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry. Makes about 56 cookies.
- Raspberry Ganache
- In a small microwave-safe bowl combine 6 ounces chopped (70 percent cocoa) dark chocolate, 1/3 cup whipping cream, and 1 tablespoon seedless raspberry jam, if desired. Microwave on 100 percent power (high) for 1 minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.
- To Store
- Layer plain cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Or, store filled cookies in an airtight container in the refrigerator for up to 2 days.