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Categories:
butter sugar brown sugar eggs vanilla flour Dutch baking powder raspberry creme Raspberry Icing sugar milk seedless raspberry preserves
Viewed: 42 - Published at: 8 years agoIngredients
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1/2 cup lightly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/3 cup Dutch process cocoa
- 1 teaspoon baking powder
- 1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)
- Raspberry Icing, recipe follows
- 1 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 1 tablespoon seedless raspberry preserves
Method
- Preheat oven to 350 degrees F. Lightly grease baking sheets.
- With an electric mixer, beat butter and sugars together at medium speed until fluffy.
- Add eggs and vanilla, beating well.
- In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended.
- Stir in baking pieces.
- Drop cookies by tablespoonfuls onto prepared baking sheets.
- Bake 12 to 14 minutes.
- Remove to wire racks to cool.
- Once cool, drizzle with Raspberry Icing.
- In a small bowl, combine all ingredients, stirring until smooth.
- Photograph by Miki Duisterhof
