Chocolate-Raspberry Cutout Cookies

If you want to add more lacto ovo vegetarian recipes to your recipe box, Chocolate-Raspberry Cutout Cookies might be a recipe you should try. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 92 calories. This recipe serves 48 and costs 13 cents per serving. This recipe from Taste of Home requires baking cocoa, egg, raspberries, and vanillan extract. 83 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is improvable. Similar recipes include Chocolate Halloween Cutout Cookies, Old-Fashioned Cutout Cookies, and Spice Cutout Cookies.

Servings: 48

Preparation duration: 45 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well. Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic wrap; refrigerate for 1 hour. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough. Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely. For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator. Yield: 4 dozen. Originally published as Chocolate-Raspberry Cutout Cookies in The Taste of Home Cookbook2011, p84 Nutritional Facts 1 frosted cookie equals 128 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 39 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla.

2. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well.

3. Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic wrap; refrigerate for 1 hour.

4. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness.

5. Cut with a floured 3-in. heart-shaped cookie cutter.

6. Place 1 in. apart on greased baking sheets. Repeat with remaining dough.

7. Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.

8. For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.

Nutrition Information:

covered percent of daily need