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Chocolate-Raspberry Cutout Cookies Recipe
Chocolate-Raspberry Cutout Cookies Recipe photo by Taste of Home

Chocolate-Raspberry Cutout Cookies Recipe

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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
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES: 48 servings

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup superfine sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2-1/4 cups King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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.
  2. Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic wrap; refrigerate for 1 hour.
  3. 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.
  4. 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.
  5. 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.
Originally published as Chocolate-Raspberry Cutout Cookies in The Taste of Home Cookbook 2011, p84

Nutritional 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.

Reviews for Chocolate-Raspberry Cutout Cookies(1)

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MY REVIEW
Reviewed Mar. 25, 2014

I made these cookies with my daughter as she wanted to make chocolate cut-out cookies. The cookies were wonderful. We didn't make the frosting from the recipe, but used a similar frosting without the raspberries. My family is asking when we will make them again!

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