Makes about 1-1/2 dozen cookies
|2||squares (1 ounce each) semisweet chocolate, coarsely chopped|
|1-1/2||cups all-purpose flour|
|1/4||teaspoon baking soda|
|1/2||cup (1 stick) butter, softened|
|3||ounces cream cheese or light cream cheese, softened|
|1/3||cup granulated sugar|
|Seedless raspberry jam|
- Place chocolate in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until chocolate is melted, stirring after 1 minute. Let cool slightly.
- Combine flour, baking soda and salt in small bowl; stir well. Beat butter and cream cheese in large bowl with electric mixer at medium speed until well blended. Beat in granulated sugar until light and fluffy. Beat in vanilla and melted chocolate. Gradually add flour mixture. Beat at low speed just until blended. Divide dough in half; flatten each half into disc. Wrap separately in plastic wrap. Refrigerate 1 to 2 hours or until firm.
- Preheat oven to 375°F. Lightly grease cookie sheets. Roll out each dough disc on well-floured surface to 1/4- to 1/8-inch thickness. Cut dough with 3-inch round cookie cutter. Place cutouts 2 inches apart on prepared cookie sheets. Place rounded 1/2 teaspoon jam in center of each circle. Bring three edges of dough circles up over jam; pinch edges together to seal, leaving center of triangle slightly open.
- Bake 10 minutes or until set. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely. Just before serving, sprinkle with powdered sugar. Store tightly covered in refrigerator; let stand 30 minutes at room temperature before serving.
These cookies do not freeze well.
Chocolate-Raspberry Kolacky Cups
Fit dough circles into greased mini-muffin cups; fill with heaping teaspoonful jam. Bake 10 minutes or until set. Let pans stand on wire racks; cool completely. Dust with powdered sugar before serving.
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