rspberry-filled chocolate ravioli
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- 2squares oz
- bittersweet or semisweet chocolate
- 1 c
- butter or margarine(softened)
- 1/2 c
- granulated sugar
- 1 tsp
- vanilla extract
- 1/2 tsp
- chocolate extract
- 1/4 tsp
- baking soda
- 2 1/2 c
- all purpose flour
- 1 to1 1/4 c
- seedless raspberry jam
- powdered sugar(optional)
1melt chocolate in top of double boiler over hot,not boiling water.remove from heat;cool.
2beat butter and granulated sugar in larger bowl until blended.
3add egg,vanilla,chocolate extract,baking soda,and melted chocolate;blend until light.
4blend in flour to make a stiff dough.
5divide dough in half.cover;refrigerate until firm.
6preheat oven to 350 degrees f.lightly grease cookie sheet or line with parchment paper.
7roll out dough,half at a time,1/8 inch thick between 2 sheets of plastic wrap.remove top sheet of plastic.(if dough gets to soft and sticks to plastic,refrigerate until firm)
8cut dough into 1 1/2 inch squares.place half of the squares 2 inches apart on prepared cookie sheets.
9place about a 1/2 teaspoon of jam in the center of each square;top with another square.
10bake 10 minutes or just till edges are browned.remove to wire rack to cool.dust lightly with powdered sugar.
11makes about 6dozen cookies