We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Wednesday, July 28, 2010

Cookie Recipe #207 - Chocolate Raspberry Tassies

These little morsels are not only nice to look at, but even better to pop into your mouth and absorb the chocolate and raspberry combination.

Ingredients: Chocolate Pastry: 1 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1/4 cup cocoa, dash of salt, 1/2 cup cold butter, 1 egg yolk, 2 tablespoons cold water. Filling: 1 cup semisweet chocolate chips, 2 tablespoons butter, 1 egg, lightly beaten, 1/3 cup granulated sugar, 1/4 cup raspberry preserves, 2 teaspoons vanilla extract. Chocolate Buttercream: 1/4 cup softened butter, 2 cups powdered sugar, divided, 3 tablespoons cocoa, 2 tablespoons milk.

Instructions: For pastry: In food processor combine flour, sugar, cocoa, and salt; pulse to combine. Add cold butter, cut up. Process until crumbly. In small bowl whisk together egg yolk and cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.

Preheat oven to 375 degrees. Divide pastry in 24 balls. Evenly press each ball on bottom and sides of 24 ungreased mini muffin cups, using floured fingers, if necessary; set aside.

For filling, in small saucepan heat and stir chocolate chips and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, preserves, and vanilla. Spoon 1 tablespoon filling in each pastry shell.

Bake in preheated 375 oven 12-15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack.

Make buttercream: In a medium mixing bowl, beat softened butter; add 1 cup powdered sugar and cocoa. Beat in milk; gradually beat in remaining 1 cup powdered sugar until of piping consistency. Pipe tops of each tassie with the buttercream.

Makes 24 tassies.

"Better Homes and Gardens Magazine", December 2009, page 209.

Cookies Rule!!!

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