chocolate raspberry jewels

★★★★★ 3
earthbaker avatar
By Shelia Senghas
from Concan, TX

These cookies are little jewels, and with the raspberry filling, they look as if they have jeweled hearts in their center. The chocolate combined with just a touch of cinnamon gives them a unique flavor and compliments the raspberry center. They are crispy and perfect for eating alone or with milk, coffee, or tea. My mother worked 2 jobs to support us and it was difficult for her. On Valentine's Day she made cards out of construction paper and crayons and she made these cookies. They are very special to me and my siblings. She said she named them jewels after us because we were her jewels.

Blue Ribbon Recipe

These cute little cookies sure are jewels! They taste like a chocolate sugar cookie with a hint of cinnamon. They're chewy with delicious butter flavor that just melts in your mouth. The sweet and tart raspberry jam adds a pop of color and flavor. We see why Sheila cherishes these so much.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 24
prep time 2 Hr
cook time 14 Min
method Bake

Ingredients For chocolate raspberry jewels

  • 3/4 c
    softened butter
  • 1 c
    sugar
  • 2 oz
    unsweetened chocolate (melted)
  • 1
    egg
  • 1 tsp
    vanilla extract
  • 2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon
  • 1/2 tsp
    salt
  • RASPBERRY FILLING
  • 1 tsp
    water
  • 1 Tbsp
    cornstarch
  • 1/2 c
    raspberry jam

How To Make chocolate raspberry jewels

  • Melting chocolate in a bowl.
    1
    Melt chocolate in the microwave for 30 seconds. Stir. Melt in 15 second intervals, stirring each time, until chocolate is almost melted. Remove and stir until chocolate is melted. Set aside a few moments to cool.
  • Creaming butter, sugar, and other ingredients. Adding chocolate and mixing.
    2
    Cream softened butter, sugar, egg, and vanilla extract. Add chocolate and mix.
  • Adding sifted dry ingredients to chocolate mixture.
    3
    Sift dry ingredients and add to the butter mixture and mix. Refrigerate for 1 hour.
  • Cooking filling in saucepan.
    4
    Meanwhile, make the filling. Add all the filling ingredients and stir over low heat until the filling is clear and thickened. Remove and cool.
  • Placing chilled dough on a floured surface.
    5
    Remove 1/4 of the dough to a floured board and pat quickly into a disk. Sprinkle disk with flour and roll ¼ inch thick on floured board. Cut the dough with a heart shaped cookie cutter.
  • Cutting a smaller heart out of rolled-out cookie dough.
    6
    Use smaller heart shaped cookie cutter to cut out center of half of the hearts.
  • Adding raspberry filling onto dough and sealing cookies together.
    7
    Put 1 teaspoon of raspberry filling in the center on a cookie. Sandwich with the heart shaped dough that has the smaller heart cut out. Lightly press edges together and place on a plate and refrigerate for 10-15 minutes.
  • A tray of prepared cookies ready to bake.
    8
    Ball up scraps of cookie dough and refrigerate while you take out another portion of dough and roll and continue as previously instructed until you have enough cookies to fill your cookie sheet. Place the sandwiched cookies on a greased cookie sheet leaving plenty of room in between them and bake at 325 degrees for 12 -14 minutes depending on the size of your cookie cutter. Note: You will need to keep this dough chilled in between the rolling steps. I cut the hearts one at a time and immediately put them on the baking sheet. I put them in the refrigerator to chill before I add the raspberry filling. Then I put the tops on and quickly and gently pinch the edges together and chill them. They will lift from the floured board easily until they warm up. Working quickly is essential to success. This recipe makes 24 sandwiched cookies.

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