Certainly! Here’s the delightful recipe for Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle that will make your kitchen smell like a cozy bakery and your taste buds dance with joy! 🍪✨
Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle
- Name: Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle
- Cook Time: 10 minutes
- Prep Time: 2 hours
- Total Time: 2 hours and 10 minutes
- Description: 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:)
- Recipe Category: Dessert
- Keywords: Cookie & Brownie, Weeknight, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Butter, softened |
| 1/2 | Cup sugar |
| 1/2 | Egg |
| 1 | Ounce unsweetened chocolate, melted and cooled |
| 2 | Cups cake flour |
| 1 | Teaspoon vanilla extract |
| 1/4 | Teaspoon salt |
| 1/2 | Cup white chocolate chips |
| 1/2 | Cup semisweet chocolate chips |
| 1 – 1 1/4 | Cups raspberry jam |
Instructions
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Melt Unsweetened Chocolate: Begin by melting the unsweetened chocolate in a saucepan over low heat. Once melted, remove the pan from the heat and allow it to cool.
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Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
-
Add Egg and Melted Chocolate: Add the half egg (you can achieve this by lightly beating an egg and measuring half of it) and the cooled melted chocolate to the butter-sugar mixture. Beat the ingredients together until the mixture becomes fluffy and well combined.
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Incorporate Dry Ingredients: Stir in the cake flour, vanilla extract, and salt until all the ingredients are well blended together.
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Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough until it becomes firm, which should take about 1 hour.
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Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
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Prepare Cookie Sheets: Line 3 or 4 cookie sheets with parchment paper, ensuring they are ready for the cookies.
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Divide and Roll Dough: Divide the chilled dough into 4 equal parts. Then, further divide each part into 2 pieces. Roll each of these pieces into a rope about 12 inches long on a lightly floured surface. These ropes should be approximately the thickness of a finger.
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Shape the Cookies: Place the ropes onto the prepared cookie sheets, making sure to leave about 2 inches of space between each rope. Using the side of your finger, make an indentation along the length of each rope.
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Bake: Bake the cookies in the preheated oven for 8 minutes, or until they are firm to the touch.
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Prepare Raspberry Jam: While the cookies are baking, melt the white chocolate chips and semisweet chocolate chips in separate saucepans over very low heat. Stir each until they are smooth and creamy. Also, stir the raspberry jam to loosen it up a bit, then spoon it into a pastry bag or a sealed Zip-lock bag with the corner snipped off.
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Pipe Raspberry Jam: Once the cookies are done baking, remove them from the oven. Pipe the raspberry jam down the center of each strip of cookie.
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Bake Again: Return the cookies to the oven for an additional 2 minutes.
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Drizzle with Chocolate: Once the cookies are out of the oven, place them on wire racks. While they are still warm, drizzle the melted white chocolate and semisweet chocolate over the tops of the cookies.
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Cut and Refrigerate: Finally, cut the strips of cookies diagonally into 1-inch pieces. Refrigerate the cookies until the chocolate drizzle sets.
Now, you have a beautiful batch of Chocolate Raspberry Danish Cookies with a decadent Double Chocolate Drizzle that are ready to be shared with friends and family, or simply enjoyed with a cup of coffee or tea. These cookies are a delightful treat, perfect for any occasion, and sure to impress! 🍫🍓 Enjoy the festive flavors and the joy of homemade goodness! 😊
