Chocolate-Raspberry Cutout Cookies |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 48 |
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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 weâve shared in the kitchen creating not only delightful cookies, but lasting memories.Cindy Beberman, Orland Park, Illinois Ingredients:
1 cup unsalted butter, softened |
1 cup superfine sugar |
1 egg |
1 egg yolk |
2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached 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. Yield: 4 dozen.
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