Chocolate Blooms
Yield: about 56 cookies
- 1/2
cup shortening
- 1/4
cup butter, softened
- 1
cup packed brown sugar
- 1/2
teaspoon baking powder
- 1/4
teaspoon salt
- 1
egg
- 1
teaspoon vanilla
- 1 1/2
cups all-purpose flour
- 3/4
cup Dutch-processed cocoa powder
- 1
cup miniature semisweet chocolate pieces
- 3/4
cup finely chopped almonds (optional)
-
Raspberry Ganache
-
Fresh small raspberries (optional)
- Storage Layer plain cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Or, store filled cookies in an airtight container in the refrigerator for up to 2 days.
- 6
ounces chopped (70 percent cocoa) dark chocolate
- 1/3
cup whipping cream
- 1
tablespoon seedless raspberry jam (optional)
- 1
tablespoon raspberry liqueur (optional)