lemon cookies are still in the running to become the new "rookie" for my 2013 Christmas cookie team!
These are called Chocolate Blooms (recipe from Better Homes and Gardens):
- ½ cup shortening (I used butter flavored Crisco)
- ¼ cup butter, softened
- 1 cup packed brown sugar
- ¼ tsp. salt
- ½ tsp. baking powder
- 1 egg
- 1 tsp. vanilla
- 1 ½ cups all-purpose flour
- ¾ cup Dutch-processed cocoa powder
- 1 cup miniature semi-sweet chocolate pieces
- ¾ cup finely chopped almonds (optional)
- Raspberry Ganache
- Pre-heat oven to 350 degrees. In a large bowl, beat shortening and butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.
- In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with a mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1" balls; roll balls into chopped almonds. Place 1½" apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indentation.
- Bake in a pre-heated oven for 8-10 minutes or until edges are set. Immediately use the rounded side of a ½ teaspoon measure to press down the center of each cookie. Transfer cookies to a wire rack to cool. Spoon raspberry ganache into center of each cookie. Let stand for 1-2 hours.
*These cookies can be frozen for up to 3 months.
- 6 ounces chopped (70% cocoa) dark chocolate
- 1/3 cup whipping cream
- 1 Tbsp. seedless raspberry jam (I added about 1/2 tsp. more)
The instructions said you could melt this in the microwave on 100% power for 1 minute. Didn't work for me; so I opted to pour everything into a saucepan and over very low heat, I melted it that way until very smooth. Let stand until thickened (about 15 minutes). Spoon into the cookies.
My rating 7.5 out of 10....you decide.