Chocolate Raspberry Cookies (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 14 Minutes |
Ready In: 39 Minutes Servings: 48 |
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Ingredients:
2 sticks salted butter, softened |
1 cup granulated sugar |
1/2 cup lightly packed light brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
2 1/2 cups all-purpose flour |
1/3 cup dutch process cocoa powder |
1 teaspoon baking powder |
1 6 -ounce package raspberry cream-filled dark chocolate baking pieces, such as hershey's brand, or plain dark chocolate pieces |
1 1/2 cups confectioners' sugar |
2 tablespoons milk |
1 tablespoon seedless raspberry preserves |
Directions:
1. Preheat the oven to 350. Grease 1 or more cookie sheets.
2. Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy. Add the eggs and vanilla; beat well.
3. In a small bowl, combine the flour, cocoa and baking powder. Gradually add to the butter mixture, beating until blended. Stir in the baking pieces. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 12 to 14 minutes. Cool on a wire rack.
4. In a small bowl, combine the confectioners' sugar, milk and raspberry preserves. Stir until smooth. When the cookies have cooled, drizzle the icing over them.
5. Photograph by Miki Duisterhof
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