Recipe

Black Magic Cookies With Blackstrap Icing Recipe


Black Magic Cookies With Blackstrap Icing Recipe Chefmeow / All my dishes
1 year, 5 months ago
These are decadent. This recipe comes from my friend Kim who always brings these to the annual cookie exchange I host and have hosted for the past 20 years. Enjoy.
Prep:10m Cook:30m Servings:24

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Ingredients
  • 1 cup raisins
  • 1/4 cup dark rum
  • 3 cups flour
  • 1/4 cup unsweetened cocoa
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 ounces semisweet chocolate cut into 1/4" pieces
  • 1/2 pound unsalted butter cut into 1 ounce pieces
  • 1 cup firmly packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • Icing:
  • 6 ounces semisweet chocolate cut into 1/4" pieces
  • 3/4 cup heavy cream
  • 1/4 pound unsalted butter cut into 1 ounce pieces
  • 2 tablespoons blackstrap molasses

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

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Comments

momo_55grandma 1 year, 5 months ago said:
Wow blackstrap molasses my favorite stuff great recipe


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