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Categories:
butter sugar eggs vanilla flour baking cocoa baking powder salt bittersweet chocolate seedless raspberry jam
Viewed: 41 - Published at: 3 years agoIngredients
- 3/4 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1/3 cup baking cocoa
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces bittersweet chocolate, melted
- 1/2 cup seedless raspberry jam
Method
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased
- Bake 6-8 minutes or until set. Remove from pans to wire racks to cool completely.
- Spread 1/2 teaspoon melted chocolate on bottoms of solid cookies; refrigerate until firm. Spread 1/2 teaspoon jam on top of chocolate; top with window cookies. Drizzle with remaining chocolate; let stand until set.
- Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Proceed as directed.
