Raspberry Filled Chocolate Ravioli
Yield: about 6 dozen cookies
Ingredients
- 2 (1 ounce) squares bittersweet or semisweet chocolate
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon chocolate extract
- 1/4 teaspoon baking soda
- Dash salt
- 2 1/2 cups all-purpose flour
- Raspberry jam
- Powdered sugar
Instructions
- Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat; cool. Cream butter and granulated sugar in large bowl until blended. Add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate; beat until light. Blend in flour to make a stiff dough. Divide dough in half. Cover; refrigerate until firm.
- Heat oven to 350 degrees F. Lightly grease a cookie sheet or line with parchment paper.
- Place half of dough on a Tupperware pastry sheet; fold over to cover dough. Roll out dough to 1/8 inch thickness. Unfold pastry sheet. (if dough gets too soft and sticks, refrigerate until firm) Cut dough into 1 1/2 inch squares. Place half of squares 2 inches apart on prepared cookie sheet. Place about 1/2 teaspoon jam in the center of each square; top with another square. Using a fork, press edges together to seal, then pierce center of each square.
- Bake for 10 minutes or just until edges are browned. Remove to a wire rack to cool. Dust lightly with powdered sugar.
Attribution
Posted by JBic at Recipe Goldmine 10/26/2001 7:57 am.
Source: Tupperware's Chocolate Lovers Cookies
