Raspberry Cookie Recipe

Raspberry Cookie Recipe

These crunchy, chocolate covered raspberry cookies are copycat Girl Scout Raspberry Rally cookies!

Ingredients

• 1 ⅓ cups all purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon raspberry flavoring raspberry baking emultion recommended
• 4-5 drops pink food coloring gel
• 3 cups melting chocolate
• sprinkles optional

Instructions

Cookies

In a medium bowl, combine flour, baking soda, and salt Set aside.

In a large bowl, melt the butter in the microwave. Stir in sugar until combined.

Stir in egg, raspberry extract, and food coloring gel.

Add the flour mixture, and mix until incorporated.

Turn dough out onto a piece of plastic wrap and wrap dough. Chill in the freezer for about 30 minutes, until firm enough to roll into a dough log.

Form a dough log 2 inches in diameter. Place the log on a sheet of parchment. Fold the parchment over the dough. Holding on to the bottom edge of the parchment, press a dough scraper firmly against the bottom edge of the dough log to compact the dough and remove any air bubbles. Roll up the dough log in the parchment paper, and chill in the freezer for about 1 hour or until firm.

When ready to bake, preheat oven to 350° F. Line 2 baking sheets with parchment paper.

Remove dough roll from the freezer. Unwrap and slice into ⅛” - ¼”slices. Place cookie slices 2-inches apart on prepared baking sheets.

Bake 8-10 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for a few minutes. Then cool completely on a wire rack.

Chocolate dipping and decorating

Use wax paper to line a baking sheet that fits in your refrigerator.

Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.

Place a cookie onto the top of a fork. Dip the cookie completely into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.

After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.

To add decorative chocolate drizzle, place all of the chocolate coated cookies on a wax paper lined baking sheet. Pour left over melted chocolate into a small zip lock bag. Cut off a tiny bit of one corner of the bag and pipe chocolate zigzags over the cookies. If using sprinkles, add immediately. Refrigerate for about 3 minutes to set the chocolate drizzle.

Store chocolated coated cookies at room temperature in an airtight container for up to 2 weeks.

Notes

The diameter of the dough log will be the size of the cookies. For smaller cookies, make a 1 ½" diameter log.

Use compound chocolate meant for melting and coating or use tempered chocolate.

Do not use melted chocolate chips. The choclate will not firm completely and will bloom with a white coating.

To keep the dough log bottom rounded, place the wrapped log in a paper towel tube. Cut the cardboard tube end to end and open to insert the dough log.

If the cookies start to loose their roundness while slicing, place the dough back in the freezer for 10 minutes to refirm.

Packing tips

Chocolate coated cookies should only be shipped during cool weather.

Wrap a stack of 4-6 cookies in plastic wrap. Place the wrapped bundles in a column in a freezer weight ziplock bag. Ensure that as much air as possible is out of the bag before sealing