While I love homemade cookies, there’s something special about bakery cookies. They are usually chewier and more tender, which are my favorite qualities in a cookie. I have tried tweaking recipes to make bakery-style cookies, without tremendous success. The butter cookies made from the following recipe, however, tastes just like professionally-made cookies. Tender butter cookies are filled with raspberry jam. Then the sandwich cookies are dipped halfway in melted semisweet chocolate. No one will believe that you made them at home!
Chocolate-Dipped Butter Cookies with Raspberry Jam Filling
2 sticks butter, room temperature
2 c. flour
1/2 c. confectioners' sugar
1 tsp. vanilla
Seedless raspberry jam
1 c. semisweet chocolate chips
Preheat oven to 350 degrees.
Combine butter, flour, sugar, and vanilla until it comes together. Wrap in plastic, and shape into a disk. Refrigerate 2 hours.
Roll out dough, and use 2 1/2-inch round biscuit cutter to cut out cookies. Place cookies on an ungreased cookie sheet. Bake cookies for 10 to 12 minutes, or until edges are slightly browned.
When cool, spread the bottom of one cookie with seedless raspberry jam. Place another cookie on top to make a sandwich.
Melt chocolate chips. Dip half of cookie into chocolate, and place on plate covered with parchment paper. Chill in refrigerator to set the chocolate.
No comments:
Post a Comment