Monday, November 10, 2008

These Are Great Cookies, Y'All!

(Is everyone getting tired of the leaves in the background yet? I think I am, but I'm taking advantage of natural lighting, and that's what it happens to look like beyond my front porch. Soon enough it will be a blur of white...snow, that is, snow, which rhymes with blow, which is what the wind does at fierce speeds around these parts...but I'm rambling. Again.)

Today's recipe is courtesy of Paula Deen. Say what you will about the woman's butter fetish, or her dra-w-l, or that cackling laugh of hers, she can cook like nobody's business. And that ebullient spirit of hers-how can anyone watch a session of Paula in the kitchen and not come away with a renewed love of life? The woman oozes joy from every pore. A friend got me Paula's book for Christmas last year. What a story she has to tell. She has overcome such adversity, so many roadblocks, and it hasn't brought her down. She's a survivor and she has all my respect. Can't say fairer than that.

That being said, here are...

Chocolate Raspberry Cookies


1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 tsp. baking powder
1 pkg (6 oz) raspberry creme filled dark chocolate baking pie
(recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)
Raspberry Icing (recipe follows)

Preheat oven to 350 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, cocoa, and b aking powder; gr
adually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12-14 minutes.

Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.

Raspberry Icing:

1 1/2 cups confectioners' sugar
2 Tbsp. milk
1 Tbsp. seedless raspberry preserves

In a small bowl, combine all ingredients, stirring until smooth.

I love the way this pic shows the ooey, gooey chocolate piece, fresh and still warm. Yummmm

I used a small-sized ice cream scoop for these and it worked quite well.
These cookies are terrific iced or plain.
Do not overbake; let me repeat that: do not overbake. They will become chunks of concrete-don't ask me how I know.

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