Chocolate With Raspberry Jam Cookies Recipes

CHOCOLATE RASPBERRY JAM (CANNING RECIPE)

Steps:

• Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
• Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
• Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
• Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
• Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
• Process for 10 minutes in a boiling water canner.
• Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.

CHOCOLATE WITH RASPBERRY JAM COOKIES

Steps:

• Weigh or measure the flour, salt, and cocoa powder into a bowl and whisk to blend. In another bowl, weigh or measure the white and light brown sugar and set aside. In a stand or hand-held mixer combine the butter and cream cheese till thoroughly incorporated. Add the almond extract and the sugars and mix on medium speed for at least 3 minutes. It takes a little while to get the sugars mixed into the butter and cream cheese.
• Slowly add the flour mixture to the mixer. Don't dump or the cocoa powder will go everywhere. Lightly cover and put into the refrigerator for at least 2 hours. You want the butter very cold.
• Preheat oven to 350° and line 2 cookie pans with parchment paper, so they are ready. I am using a small cookie scoop for ball size, then roll the dough into a ball. Take your thumb and press down in the middle. Don't go too far down or the jam will leak out the bottom during baking. Taking a 1/4 tsp spoon and fill each hole with the raspberry preserves.
• I put the cookie pan with the ready to bake cookies into the freezer for 10 minutes before baking. The dough gets warm from your hands when you were forming the balls - Bake for 12-14 minutes. After taking the baked cookies out of the oven, leave them on the cookie pan for a minute or two before moving to a cooling rack. After they have cooled completely, I dust the tops of the cookies with powdered sugar.

CHOCOLATE RASPBERRY SQUARES

Steps:

• In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

CHOCOLATE CHIP RASPBERRY BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.