I love French Chambord Liqueur. Raspberry is one of my favorite flavors in Jams, Jellies, Chocolate and Desserts. Here's a Chocolate and Raspberry Cookie.
You can substitute your favorite flavored Liqueur in this recipe.
Grand Marnier would also be great for an Orange/Chocolate taste.
Raspberry Liqueur from Chambord, France
My favorite Baking Cocoa Powder
Here's what you'll need:
1 1/2" Cookie Scoop
1 - small Plastic Icing Bottle.
Sheep Pans lined with Parchment Paper.
Prepare the Dough ahead of time, it needs to be refrigerated overnight.
When ready to Bake, Preheat the oven to 375 degrees.
The Dough:
1 C Flour
3/4 C Cocoa Powder ( I only use Rodelle Cocoa Powder)
1/2 tsp Baking Soda
12 TBS Butter, softened to room temperature.
1 C Granulated Sugar
1 Egg
3 TBS Chambord, Raspberry Liqueur.
Icing:
1 C Confectioner's Sugar
4 TBS Cocoa Powder
2 1/2 TBS Chambord
Dough Preparation.
In a Small Mixing Bowl, Sift together:
Flour
Cocoa
Baking Soda
Whisk well.
In a Medium Mixing Bowl, with a hand Mixer:
Butter
Sugar
Beat until creamy and completely combined for 2 minutes.
Add:
Egg
Beat for an additional minute.
Add:
Dry Ingredients
Mix well to combine.
Add:
Chambord
Mix until well combined.
Cover with Plastic Wrap and refrigerate overnight.
Use the Cookie Scoop and drop the cookie dough 2" apart, onto the Sheet Pan.
Press lightly with the bottom of a Stainless Steel Measuring Cup or a Drinking Glass.
Bake for 9 minutes.
Remove the Pan to a Rack to Cool 5 minutes.
Transfer the Cookies to the Rack to Cool Completely.
Prepare the Icing.
In a Small Bowl:
Confectioner's Sugar
Cocoa Powder
Chambord
Mix well with a Blending Fork.
The consistency needs to be a texture to Drizzle over the Cookie.
If it's too thick, thin with a bit more Chambord.
Just don't make it too thin or it won't set up while drying.
A variety of Icing Bottles
Transfer to an Icing Bottle ans Drizzle in a Zig Zag Design of the top of each Cookie.
Transfer to a Small Sheet Pan and Refrigerate until the Icing has been able to set.
Enjoy!
Peace in the Kitchen!
