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    Chocolate Raspberry Rounds


    Source of Recipe


    recipecircus-bobo 3039

    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.

 

 

 


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