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Chocolate Raspberry Rounds




Source of Recipe


whitworks


List of Ingredients




1 cup (2 sticks) unsalted butter, softened
1 1/4 cups powdered sugar
5 egg yolks
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
About 1/3 cup raspberry preserves
About 2 ounces semi-sweet chocolate



Recipe



Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, beat butter and sugar until light. Beat in yolks, 1 at a time. Gradually beat in flour and cocoa powder.

Transfer dough to a large pastry bag fitted with a plain 1/2-inch tip; pipe 1-inch rounds on paper-lined baking sheets. If tops of rounds are pointed, tap gently with your finger to flatten slightly.
(If you do not have a pastry bag, chill dough until firm enough to handle. Roll dough into 1-inch balls; place on baking sheets.) Bake until cookies are set, 8 to 10 minutes.

Slide parchment paper onto a wire rack. Let cookies cool completely, then remove from paper.

Spread a thin layer of preserves on the flat side of a cookie, top with the flat side of another cookie and press gently, sandwiching the cookies together. Repeat with remaining cookies.

Using a microwave, double boiler or small saucepan set over low heat, melt chocolate. Transfer melted chocolate to a small plastic food-storage bag; snip the tip off a corner, and drizzle chocolate over tops of cookie sandwiches. Set aside until chocolate cools and hardens.