Chocolate-Raspberry Cutout Cookies
Source of Recipe
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Chocolate-Raspberry Cutout Cookies
Adapted from The Taste of Home Cookbook 2011
Not yet rated.
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
Yield: 4 dozen.
When my daughter, Katie, was 2, the juicy, ripe raspberries in my backyard inspired me to create this cutout cookie. It's become a mother-daughter tradition to pick the raspberries, choose the cutter shapes, cut out the cookies and frost them. We treasure the hours we�ve shared in the kitchen creating not only delightful cookies, but lasting memories.�Cindy Beberman, Orland Park, Illinois
Ingredients:
1 cup unsalted margarine or butter, softened
1 cup superfine sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
FROSTING:
1-1/2 cups frozen unsweetened raspberries, thawed
6 tablespoons butter, softened
4 cups confectioners' sugar
Gold and pearl dragees
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well.
2. Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
3. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough.
4. Bake at 375� for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
5. For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.
1 frosted cookie equals 128 calories, 6 g fat (1 g saturated fat), 22 mg cholesterol, 39 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.
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