Chocolate Santa Cookies

By ezunich

Ingredients

• Raspberry Filling:
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla
• 1 large egg
• 1 1/2 cups all-purpose flour
• 2 oz. white chocolate, chopped
• 1/4 cup butter, softened
• 2 tbs raspberry preserves
• 1 tsp vanilla
• 3 1/2 cups powdered sugar
• 1 to 3 tbs whipping cream

Details

Servings 30

Preparation

Step 1

1. Line two baking sheets with parchment paper; set aside. In large mixing bowl beat butter on medium to high 30 seconds. Add sugars; beat until well-combined. Beat in cocoa, baking soda, and salt. Add vanilla. Beat in egg. Beat in as much flour as you can; stir in remaining by hand.

2. Divide dough in three portions. Shape each portion in 8-inch log about 1 1/2 inches in diameter. (For small cookies shape dough in 9-inch logs about 1 inch in diameter.)
Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.

3. Heat oven to 350°F. Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 12 minutes or until edges are firm. Cool 1 to 2 minutes on baking sheets. Transfer to wire racks; cool completely.

4. Spread the flat side of half the large cookies with 2 teaspoons Raspberry Filling (use 1 teaspoon filling for small cookies). Top with remaining cookies.


Raspberry Filling:

In small saucepan melt chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat butter until creamy. Beat in preserves and vanilla. Gradually beat in powdered sugar and cooled white chocolate. Add whipping cream until spreadable. Use to fill Chocolate or Vanilla Santa's Sandwiches. Makes 1 2/3 cups.