Black Magic Cookies With Blackstrap Icing Recipe

How to make it

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• Combine raisins and rum in a plastic container with tight fitting lid.
• Steep at room temp for 6 hours or overnight.
• Preheat oven to 350.
• In a sifter combine flour, cocoa, baking powder, allspice, cinnamon and salt.
• Sift onto wax paper and set aside until needed.
• Heat 1" water in bottom half of a double boiler over medium heat.
• With heat on place chocolate in top half.
• Use a rubber spatula to stir chocolate until completely melted and smooth.
• Transfer melted chocolate to a 1 quart bowl and set aside until needed.
• Combine butter and brown sugar in bowl of an electric mixer fitted with a paddle.
• Beat on medium speed for 4 minutes using rubber spatula to scrape down sides of bowl.
• Continue to beat on medium 4 more minutes until fairly smooth.
• Scrape down bowl then beat on high for 2 minutes until smooth.
• Add eggs one at a time beating on medium 1 minute and scraping down bowl after each addition.
• Add vanilla and beat on high 1 minute then scrape down bowl.
• Add melted chocolate and beat on medium 30 seconds until incorporated.
• Add rum infused raisins and mix on low for 30 seconds until combined scraping down bowl.
• Operate mixer on low while gradually adding dry ingredients.
• When all dry ingredients have been incorporated remove bowl from mixer.
• Use a rubber spatula to finish mixing the dough until thoroughly combined.
• Using heaping tablespoon dough for each cookie portion 12 cookies evenly spaced onto 4 sheets.
• Place sheets on top and center racks of preheated oven and bake 10 minutes rotating sheets.
• Remove cookies from oven and cool to room temperature on baking sheets about 30 minutes.
• To make icing place chocolate in a 3 quart bowl.
• Heat heavy cream, butter and molasses in a 1-1/2 quart saucepan over medium heat.
• Stir to dissolve molasses then bring to a boil.
• Pour boiling mixture over chocolate and set aside 5 minutes then stir until smooth.
• Keep icing at room temperature for 1 hour before using.
• Ice the cookies by spooning about 1 tablespoon atop each one.