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Esther Eskelson's Danish Raspberry Cookies

 

19

Yield

1

Batch

Prep

25

min

Cook

8

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 1oz unsweetened chocolate
squares
*
½ cup butter
½ cup sugar
1 each eggs
2 cups cake flour
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup milk chocolate chips
or white chocolate chips or a mixture
*
1 cup raspberries
seedless, preserves

Directions

Melt chocolate in top of a double boiler over hot not boiling water.

Remove from heat and cool.

Cream butter and sugar in a large bowl until light.

Add egg and melted chocolate; beat until fluffy.

Stir in cake flour, vanilla and salt until well blended.

Cover and refrigerate until firm, about 1 hr.

Preheat oven to 400.

Lightly grease cookie sheets or line with parchment paper.

Divide dough into 4 equal parts and divide each part into two pieces.

Roll each piece into a rope 12" long on a lightly floured board.

The ropes should be about the thickness of a finger.

Place 2 incehs apart on the prepared cookie sheets.

With your finger tip, make an indentation along the length of each rope.

Bake 8 min or until firm.

Meanwhile melt the chocolate chips in a small bowl over hot If you are using both kinds of chocolate, melt separately. Stir until smooth. Stir preserves and spoon them into a pastry bag fitted with a ¼ inch tip. [You can use a plastic bag with a corner snipped off with scissors.] When you remove the cookies from the oven, press preserves down the indentation in each cookie strip. Return to the oven for 2 min and remove to wire racks. While cookies are still warm, drizzle melted chocolate over the tops and cut into 1" diagonal pieces. Refrigerate until the chocolate has set.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 58239% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 328mg 14%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 15% Vitamin C 13%
Calcium 3% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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