Tuesday, September 06, 2011

TWD—Chocolate Raspberry Ice Box Cookies Recipe

TWD--Cocoa (Raspberry) Quickies 9-5-11

The recipe for Tuesdays With Dorie today is called Chocolate Spice Quickies, which are a chocolate cookie with allspice or cloves in them.  One—I have decided I don’t really like certain spices with chocolate.  Two—I don’t consider cookies where the dough has to chill for four hours to be quickies.  But never fear—for the most part, I made Dorie’s cookies (without the spices) and with my own twist and they are really good!

Dorie’s recipe has a little vanilla in it and when I was reaching for the vanilla, I saw that I have some raspberry extract and since I knew I was leaving out the spices, it hit me that it would be fun (and yummy!) to make a different kind of cookie and I think chocolate and raspberry are GREAT together.

I used some almond flour that I already have instead of grinding up some blanched almonds in the food processor.  And I used Bestlife buttery baking sticks in place of butter.  So really, I followed the recipe except for omitting the spices and using raspberry extract instead of vanilla.

After making the dough, in the food processor, which I only made half a recipe of, I put it in plastic and rolled it into a log as directed.  After the big chill in the fridge, I sliced the cookies.

DSCF6861

Took turns baking 24 cookies from the one log (half recipe).  After seeing them baked, I wasn’t really thrilled with how they looked.

DSCF6862

Dorie mentioned that the cookies could be half dipped in chocolate, so of course that’s what I did.  But instead of dipping half, I dipped the top of the cookies in melted dark chocolate.  Then I had an idea to sprinkle the cookies with some crushed freeze dried raspberries that I have.

DSCF6863 I think they added the perfect touch to the cookies.

DSCF6892

The sprinkling of raspberries were the perfect touch and really add to the raspberry flavor—until Taylor, my seven year old walked up and said, “that looks like bacon bits”.  SIGH  He’s kind of right.  Except that these taste like raspberry and are great little cookies.

Chocolate Raspberry Ice Box Cookies, by Katrina, Baking and Boys!, adapted from Dorie Greenspan’s Baking From My Home to Yours-Chocolate Spice Quickies, page 140

3/4 cup all purpose flour (90 grams)

1/4 cup almond meal flour

1  1/2 tablespoons cocoa powder (I used dark cocoa)

1/4 teaspoon baking powder

pinch of salt

6 tablespoons granulated sugar

1/4 cup Bestlife butter (2 ounces), (regular butter is fine)

1/2 teaspoon raspberry extract

1/2 an egg (measure in grams if possible and divide in half)

1 ounce dark chocolate, chopped, melted and cooled

Put the flour, almond flour, cocoa, baking powder and salt in a bowl and whisk together.  Put the butter and sugar in the bowl of a food processor and process for a minute.  Scrape the sides of the bowl and process again until smooth.  Add the egg and raspberry extract and process for 30 seconds.  Scrape the sides of the bowl and process again for 30 seconds.  Add the melted chocolate and pulse to blend together.  Add the dry ingredients and pulse until fully incorporated.  Scrape the dough onto some plastic wrap.  Covering the dough with the wrap, roll it into a log about 8 inches long and one inch in diameter.  Refrigerate for at least 2 hours.

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  Unwrap the cookie dough log and slice into 1/4 inch-thick rounds and place them on the cookie sheets.  Bake the cookies, one sheet at a time for 7-9 minutes (I did 9).  Transfer the sheet to a wire rack and let the cookies sit on the sheet for a couple minutes before removing to a rack to cool completely.

Chocolate glaze and sprinkles--

4 ounces dark chocolate, chopped

1/4 cup crushed freeze dried raspberries (optional)

Melt the chocolate in a microwave safe bowl in 20 second intervals in the microwave, stirring between each time until completely melted and smooth, about 1 minute.  Let cool slightly.

Dip the top of each cookie in the chocolate and set on a waxed paper lined baking sheet.  Once they are all dipped in chocolate, sprinkle each cookie with the crushed raspberries.  Let chocolate set or refrigerate cookies until chocolate is hardened.   Makes 24 cookies.

TWD--Cocoa (Raspberry) Quickies 9-5-11     

This week’s recipe for the Chocolate Spice Quickies was chosen by Jessica of My Baking Heart.  She’ll have the recipe.

14 comments:

Flourchild said...

I never would have thought of raspberries..what a fun idea! Im glad they turned out so good for you! I added chocolate to the top of mine too.
They look super yummy!

basicallybaked said...

Yum! I purchased some raspberry extract for something and never used it. I'm definitely going to keep this recipe with your variation in mind!
Taylor's thinking they look like bacon bits makes me wonder what crumbled bacon on top the cookies would taste like?

Lana @ Never Enough Thyme said...

Raspberry and chocolate is one of my favorite flavor combinations. These cookies look so delicious!

Mari said...

I am sure it tastes as great as it looks. My favorite combination of flavors, I usually mix them together in cake, but this lovely cookie recipe is worth trying.

Kayte said...

Freeze-dried whole raspberries...oh my goodness where have these been all my life! Your cookies look very pretty all dressed up in party togs...would be lovely on a Christmas tray, no? Mine are naked, as usual...no creativeness on that blog at all.

Pretend Chef said...

I like the changes that you made to the recipe. They look delicious. Yummy!

Jessica of My Baking Heart said...

Oh yum! I just love your adaptation - raspberries are my favorite. Thanks for baking along with me this week, Katrina! :)

Bizzy B. Bakes said...

The idea of the raspberries is fantastic. They look pretty and I am sure the fruit gave these a wonderful flavor.

Nutmeg Nanny said...

Those are so pretty! I love the freeze dried raspberries...I never saw them before!

jillbert said...

I saw that it was chocolate and spice and I said forget it, but I wish I would have been more creative like you! Your version sounds perfect.

TeaLady said...

Freeze dried raspberries in a can!! That's a new one on me. I know we don't have them anywhere down here.

Interesting twist on Dorie's cookies. I dipped mine because they didn't seem have to have much flavor. Your way is perfect.

Vivian - Let's Try These... said...

I have got to find those freeze dried raspberries. My grand sweetie loves freeze dried apples so I think she would really go for the berries.

Doll Buy said...

Wow! This is a really wonderful recipe! Thank you for sharing it with us! I can't wait to surprise my family with these fresh delights!

Tabby Toys said...

That is one great recipe you got there. Do you think changing the raspberry to cherries or something like almonds or pineapples. What do you think?