Thursday, December 5, 2019

Christmas Cookies Day 4 - Chocolate Blooms with Raspberry Ganache

    So, I took a day off to Christmas shopping with my friend Sonya - I introduced her to my favorite store - Hobby Lobby and she had a great old time jumping up and down with glee as she found so many fun things to buy. I admit I bought a few things too! The only bad thing was I left too early and got back too late to post a blog, but I should be around the next few days to keep on track. Thanks again to for the photo

I do want to make note that when  I am baking for Christmas I start baking in early December and freeze the cookies after they have cooled until I am finished. I then take them out, unfreeze them and make up my gift trays. There is no way you can bake all your cookies last minute as you would surely either run out of time or become frantic as you try to juggle baking and Christmas shopping, preparations etc., so be wise with your time!

I have to say these cookies were one of my favorites. Hope you like them!


1/2 cup shortening
1/4 cup butter, softened
1 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
1 1/2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 cup miniature semi sweet chocolate pieces
3/4 cup finely chopped almonds (optional)
fresh small raspberries (optional)

Raspberry Ganache
6 oz. chopped (70% cocoa) dark chocolate
1/3 cup whipping cream
1 tsp seedless raspberry jam
1 Tbsp. raspberry liqueur (optional)

1. Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.

2. In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry

For Raspberry Ganache:

1. In a small microwave-safe bowl combine chopped (70 percent cocoa) dark chocolate, whipping cream, and jam, if desired. Microwave on 100 percent power (high) for 1 minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.
  Make sure you let the ganache set before you serve or store.•    Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. You can store filled cookies in an airtight container in the refrigerator for up to 2 days

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