If you are in the mood for a sweet treat, try this recipe for Chocolate Raspberry Cookies
230 gr salted butter, softened
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa powder
1 teaspoon baking powder
170 gr dark chocolate pieces
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves
Preheat the oven to 350F/180C. Grease 1 or more cookie sheets.
Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy. Add the eggs and vanilla; beat well.
In a small bowl, combine the flour, cocoa and baking powder. Gradually add to the butter mixture, beating until blended. Stir in the baking pieces. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 12 to 14 minutes. Cool on a wire rack.
In a small bowl, combine the confectioners’ sugar, milk and raspberry preserves. Stir until smooth. When the cookies have cooled, drizzle the icing over them.
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