WEEKDAYS 1e|12c|p

Abby Freethy's Chocolate Raspberry Sparkles

holidays Abby Freethy Chocolate Raspberry Sparkles
A classic holiday cookie with a twist.
skill level
Easy
time
Over 120min
servings
10
cost
$
Contributed by :
Abby Freethy from Greenville, Maine shared one of her favorite cookie recipes with The Chew for their cookie swap. We loved it and so will you.
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ingredients
  • FOR THE WAFERS:
  • 1 1/2 cup All Purpose flour
  • 3/4 cup organic unsweetened cocoa
  • 1 cup sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 3/4 sticks butter
  • 4 tablespoon milk
  • 1 teaspoon vanilla extract
  • .
  • .
  • .
  • FOR THE GANACHE AND FILLING:
  • 18 ounce bitter sweet chocolate
  • 2 cups heavy cream
  • 6 ounce excellent raspberry preserves
  • sparkly stars for decoration
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    18 ounce bitter sweet chocolate
    FOR THE GANACHE: Chop the chocolate.
  • 2
    2 cups heavy cream 
    Heat cream to just about boiling, pour cream over chocolate and let stand 2 minutes then stir till smooth, cool.
  • 3
    1 1/2 cup All Purpose flour
    3/4 cup organic unsweetened cocoa
    1 cup sugar
    1/4 teaspoon sea salt
    1/4 teaspoon baking soda
    FOR THE WAFERS: Sift dry ingredients.
  • 4
    1 3/4 sticks butter
    4 tablespoon milk
    1 teaspoon vanilla extract
    Add butter and blend in and then add milk and vanilla and mix till dough comes together.
  • 5
        
    Kneed on table till smooth.  Roll into 1 1/2 inch tube in parchment and chill at least one hour.
  • 6
          
    Slice in 1/8 inch rounds and place on baking sheet lined with parchment or silpat. Bake at 350 about 7 minutes.
  • 7
    6 ounce excellent raspberry preserves
    sparkly stars for decoration
    Allow to cool and then fill with ganache on one half and raspberry preserves on the other and sandwich together. Push wafers together just until the fillling starts to peek out. Decorate with stars.
 
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