Raspberry - the only thing that can improve on these cookies! I call mine Chocolate Raspberry Thunder. Make cookies as per Kevin's recipe. Change nothing except you may want to use parchment paper on your cookie sheet! When baking, DO NOT press dough down to make cookies flatten. When done cooking, cookies will be dome shaped. Allow to cool for about 15 minutes. Using a finger, thumb, or rounded end of spoon, very carefully press down in center of cookies, making a small well. Be sure not to go all the way through to the parchment paper; cookie will expand a little. Fill the well with seedless raspberry preserves, usually @ 1/2 teaspoon, and flatten to shape to top of cookie (I use a small cupcake icing knife for this step). Very carefully, place fingers around the bottom of cookie and push slightly to reshape so it's round again but don't squeeze so hard that it pushes the filling out of the middle. Place in freezer for @ one hour, then wrap individually with plastic wrap, put in freezer bag or container and keep frozen for the occasional best cookie you've ever eaten (if you haven't eaten half of them already!). Note: you can also make a well in dough and fill with preserves before cooking. Either way is good, but I like the flavor better when the preserves are fresh. I'd write a custom menu but not a supporting member.
Was this review helpful?
5 users found this review helpful
Raspberry - the only thing that can improve on these cookies! I call mine Chocolate Raspberry...