RASPBERRY HAZIES

Raspberry Hazies image

My favorite dessert is a flourless chocolate cake with raspberry jam in it so I thought I would combine these flavors together into a cookie. I wanted something rich and decadent but small. The flavorful dough for this cookie works really well with the filling and the nuts add that special crunch. Making them with pink icing just makes them pretty!

Provided by Jackie Mento @LivesToEat

Categories Cookies

Number Of Ingredients 20

Ingredients

COOKIE DOUGH
3/4 cup(s) butter, unsalted and softened
3/4 cup(s) brown sugar, firmly packed
1 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) almond extract
1/2 teaspoon(s) salt
1 3/4 cup(s) all purpose flour
FILLING
1 cup(s) semi-sweet chocolate chips
1 tablespoon(s) shortening, butter flavor
1/2 cup(s) almonds, toasted, slivered or chopped
1/2 cup(s) sweetened condensed milk
2 teaspoon(s) pure vanilla extract
2 tablespoon(s) raspberry jam
1/8 teaspoon(s) salt
ICING
1 tablespoon(s) light corn syrup
1 cup(s) confectioners' sugar
1 tablespoon(s) water
1 dash(es) red food coloring

Steps:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until fluffy. Beat in vanilla, almond extract and salt. Add flour, mix well. Cover and refrigerate.
For the filling, melt the chocolate chips and shortening in the microwave or a heavy sauce pan, stirring until smooth. Remove from the heat and set aside 1/4 cup in a microwaveable dish. To the remaining chocolate add almonds, milk, vanilla, raspberry jam, and salt. Cover and refrigerate until cool, about 15 minutes.
Place a 16 x 12 inch piece of foil or parchment paper on a greased baking sheet, then sprinkle with flour. Mark off a 14 x 5 inch rectangle on the parchment paper. Divide the dough in half, and place one portion on the baking sheet. Roll out dough using flour as needed.
Using the markings as a gauge and using a straight edge shape the dough into a 14 x 5 inch rectangle Spread half of the filling lengthwise on this half of the dough.
Using the parchment paper, fold the dough over onto the filling and seal all the edges by pressing gently on the dough. Tear off another parchment paper the same size and repeat with the other half of the dough and the remaining filling. Then slide this roll onto the baking sheet beside the first roll.
Bake for 15 to 20 minutes or until golden brown. The dough will spread slightly on the pan. Cool on a wire rack for 10 minutes.
For the glaze, warm the reserved chocolate slightly. Stir in the corn syrup and 1 teaspoon of water.
In a small dish, mix the confectioners sugar with the remaining 2 teaspoons of water to make icing. Add a drop of the red food coloring and blend to make the color that you like. Spread the icing over both rolls and then drizzle the chocolate icing over them. Let cool completely. Slice each roll into 12 pieces.