Chocolate-Raspberry Cutout Cookies
Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
Love this recipe! I found this dough recipe very easy to roll and the consistency was perfect for cookie cutters. Very happy with the way they turned out. We will decorate them for Christmas with store bought cookie icing.
I agree with the last reviewer that the best part of this recipe was the raspberry icing. My family did not agree that the cookies tasted good; In fact they had an odd tasteless flavor. Perhaps the goal was to downplay the sweetness of the cookies with the icing? I would also leave out the cinnamon.
I baked these cookies today and I will say the best part was the frosting. I added 6 Tbs. flour to the dough to make it stiff enough to handle. I did use margarine, instead of butter. The dough was chilled overnight. I only got 30 cookies and half way through cutting out I switched to a smaller heart shaped cookie cutter so that I would get more cookies. I am not impressed with the flavor of the cookie. I only made half a batch of the frosting, as that is all I needed. I extra raspberry puree that I had I froze in ice cube trays to use for frosting at another time. I will make the frosting again and use on my old standard cutout cookie.
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!