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Chocolate-Raspberry Cutout Cookies

When my daughter, Katie, was 2, the juicy, ripe raspberries in my backyard inspired me to create this cutout cookie. It's become a mother-daughter tradition to pick the raspberries, choose the cutter shapes, cut out the cookies and frost them. We treasure the hours we’ve shared in the kitchen creating not only delightful cookies, but lasting memories.—Cindy Beberman, Orland Park, Illinois

48 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup unsalted butter, softened
1 cup superfine sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
FROSTING:
1-1/2 cups frozen unsweetened raspberries, thawed
6 tablespoons butter, softened
4 cups confectioners' sugar
Gold and pearl dragees

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking
powder and cinnamon; gradually add to creamed mixture and mix well.
Divide dough in half. Shape each portion into a ball, then flatten
into a disk. Wrap in plastic wrap; refrigerate for 1 hour.

2 of 2

Chocolate-Raspberry Cutout Cookies (continued)

Directions (continued)

On a lightly floured surface, roll one portion of dough to 1/4-in.
thickness. Cut with a floured 3-in. heart-shaped cookie cutter.
Place 1 in. apart on greased baking sheets. Repeat with remaining
dough.
Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1
minute before removing from pans to wire racks to cool completely.
For frosting, press raspberries through a sieve; discard seeds. In a
large bowl, cream butter, confectioners' sugar and raspberry puree
until smooth and creamy. Frost and decorate cookies as desired with
dragees. Store in an airtight container in the refrigerator. Yield:
4 dozen.

Nutrition Facts: 1 frosted cookie equals 128 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 39 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.