Welcome to the fifteenth post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!
I have been trying to think of something to write for quite some time now. Since I couldn't think of anything funny, I thought I would use this time to thank you.
Thanks to everyone who reads my blog. I really appreciate all of your support!
I love reading your comments, seeing your re-pins on Pinterest and your likes on Facebook. Thank you so much!
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CHOCOLATE RASPBERRY COOKIES
INGREDIENTS:
Batter:
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. almond extract
Filling:
- 1 cup unsalted butter, softened
- 1/4 cup seedless raspberry jam
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/8 tsp. salt
- 4 cups powdered sugar
DIRECTIONS:
- Preheat oven to 350.
- Beat butter and sugars until smooth. Add eggs and extracts and stir until well combined. Slowly add the rest of the ingredients.
- Bake for 8-10 minutes. (Use a 2 tsp. cookie scoop.)
- For the filling, beat the butter, jam, extracts and salt. Slowly add the powdered sugar and stir until smooth and fluffy. On a high speed setting, whip the filling for a few minutes.
- When the cookies are cool, put filling on half the cookies (with a piping bag or a spatula) and then place the other half of the cookies on top.
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