Normally when I start out a blog post,I add a little anecdote. Something to catch your attention,or just ease you into all the tech talk. Normally…but not today. These cookies are just too good to beat around the bush! For one thing,I tend to not enjoy fruit flavored desserts. In my taste buds’ opinion, anything that tastes like fruit should be fruit. When I bite into something that tastes like strawberry or orange,it should be sweet and natural and juicy. If it’s not,the caveman part of my brain panics and is simultaneously disappointed at the difference. For another,I don’t like fruit and chocolate very often. Raspberries and chocolate are a small exception but even then I tend to lean towards plain. These cookies are not only a small exception,they’re a game changer. I can’t believe how much I love them. They’re the perfect blend of tart fruit,creamy dreamy chocolate,and a buttery texture. It’s hard to put into words. I think you just have to trust me. These cookies are GOOD.
Wouldn't these be great for Easter?
Ingredients
1/3-1/2 cups frozen raspberries (defrosted)
1 stick soft butter
1/2 cup – 2/3 cup flour
1/2 cup powdered sugar
1/2 tsp orange extract
1/4 tsp lavender extract
1/2 tsp salt
1/4 cup cocoa nibs
1/4 cup semi-sweet chocolate chips
Raw Sugar (optional)
Directions
1) Preheat oven to 350°F
2) Cream the butter and raspberries together until the raspberries are completely blended in.
3) Beat in the sugar and flour until you have a dough that stays together but isn’t too sticky to roll into balls.
4)Spray a large cookie pan with non-stick spray. Roll the cookies into balls and press down with your thumb. Sprinkle them lightly with raw sugar. Cook for 18-20 minutes and cool on a wire rack. Makes 25-30 thumbprint cookies.
2) Cream the butter and raspberries together until the raspberries are completely blended in.
3) Beat in the sugar and flour until you have a dough that stays together but isn’t too sticky to roll into balls.
4)Spray a large cookie pan with non-stick spray. Roll the cookies into balls and press down with your thumb. Sprinkle them lightly with raw sugar. Cook for 18-20 minutes and cool on a wire rack. Makes 25-30 thumbprint cookies.
My mother,who has always said raspberries and chocolate sound terrible together,also loves these cookies. I guess it goes to show you that you can change anyone’s opinion with enough butter. 😛
Loavesandkisses,
Maddie
loavesandkisses 