Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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From a Christmas cookie booklet...they're festive, impressive, and delicious. They take a bit of effort, but nothing you can't handle;) Enjoy! *The yield depends on how big you cut the cookies:)* Ingredients:
2 ounces unsweetened chocolate |
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
2 cups cake flour |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/2 cup milk chocolate chips |
1/2 cup white chocolate chips |
1 -1 1/4 cup seedless raspberry jam (or your favorite flavor) |
Directions:
1. Melt the unsweetened chocolate in a saucepan over low heat.
2. Remove pan from heat; cool.
3. Cream together the butter and sugar until light.
4. Add the egg and melted chocolate; beat until fluffy.
5. Stir in the cake flour, vanilla, and salt until well blended.
6. Cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
7. Preheat oven to 350*F.
8. Line 3 or 4 cookie sheets with parchment paper.
9. Divide dough into 4 equal parts; divide each part into 2 pieces.
10. Roll each piece into a rope 12 long on a lightly floured surface.
11. The ropes should be around the thickness of a finger.
12. Place 2 apart on the cookie sheets.
13. With the side of a finger, make an indentation along the length of each rope.
14. Bake for 8 minutes, or until firm.
15. Meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
16. Stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed Zip-lock bag with the corner snipped off).
17. Remove cookies from oven; pipe the jam down the center of each strip.
18. Return to oven for 2 minutes, then remove to wire racks.
19. While cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1 pieces.
20. Refrigerate until the chocolate is set.
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