Raspberry Chocolate Chip Cookies

Yield: about 7 dozen cookies

Ingredients

Cookies

• 2 (10 ounce) packages raspberry-flavored semisweet chocolate chips, divided
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup coarsely chopped macadamia nuts

Icing

• 1 cup sifted confectioners' sugar
• 3 tablespoons raspberry-flavored liqueur
• Burgundy paste food coloring

Instructions

Cookies

1. Heat oven to 375 degrees F.
2. Place 1 package of chocolate chips in a small microwave-safe bowl.
3. Microwave on MEDIUM HIGH power for 1 minute; stir.
4. Microwave 1 minute longer; stir until melted.
5. In a large bowl, cream butter and sugars until fluffy.
6. Add eggs and vanilla extract; beat until smooth.
7. Stir in melted chocolate.
8. In a medium bowl, combine flour, baking soda, baking powder, and salt.
9. Add dry ingredients to creamed mixture; stir until a soft dough forms.
10. Stir in remaining package of chocolate chips and macadamia nuts.
11. Drop tablespoonsful of dough 2 inches apart onto an undressed cookie sheet.
12. Bake for 7 to 9 minutes or until bottoms are lightly browned.
13. Transfer cookies to a wire rack with wax paper underneath to cool.

Icing

1. Combine confectioners' sugar and liqueur in a small bowl; stir until smooth.
2. Tint burgundy.
3. Spoon icing into a pastry bag fitted with a small round tip.
4. Pipe icing onto cookies.
5. Allow icing to harden.
6. Store in an airtight container.

Attribution

Posted by Marla at Recipe Goldmine 11/25/2001,1:28 pm.