Recipe 73 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: If your batch actually yields 48 cookies actually says, then they will be five points per cookie. These are some of the best cookies! So I can tell you that it is worth it!
This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on page 212-215 or from the following sites:
And here we have our very last cookie recipe from the chapter. And it ended on a really high note! I’ve been eyeing this recipe and was pretty sure that mine would not end looking as nice as hers do. However I am proud of how these looked in the end.
This is a little bit more of a specialized recipe, meaning you’re probably not going to have some of these ingredients on hand. I had to buy the Seedless Raspberry Jam, Bittersweet Chocolate Bar and Sanding Sugar because I was definitely missing those from my baking stash.
I have quite a few tips for how to make these because I made a bunch of mistakes my first batch! So get ready :)
Tip 1: Give yourself time to make these. There is some wait time on the dough then more wait time before baking. Read the instructions so you time your baking out well. You will need to let the dough rest for 2 hours in the fridge so you may want to make the dough ahead of time. My stand mixer was very helpful for making the dough and made for less clean up.
Tip 2: Make sure to use a pastry mat if you a stone countertop like I do. I just bought on after making these because I learned how much it warms up the dough! I had a really hard time getting the dough off the counter and my first batch was a tad rough because of that! Save yourself and get a pastry mat if you don’t already have one. The other advantage of the pastry mat is that it is going to help you roll out your dough to the right diameter.
You can see the disaster, starting with this attempt at rolling after the dough started sticking….
And here is my 2nd batch that’s football shaped but NOT sticking! Hallelujah!
Tip 3: I’m back tracking a bit but pull out your off set spatuala! If you don’t have one grab one here. This made the jam spreading far less messy and with my already melting dough this was a gift!
Okay that’s not many tips but hopefully the help if attempting these.
I think they turned out really pretty despite the dough fiasco. They were really crispy delicious too! I was so impressed by the texture, flavor and look of them when all said and done. I don’t love raspberry and chocolate together but this won me over!
I can’t wait to add these to my Christmas Cookie making list! Give these a try!! Okay now we’re on to pies and tarts!