Black magic cookies w/blackstrap icing

48 Servings

Ingredients

Quantity Ingredient
1 cup Raisins
¼ cup Dark rum
3 cups Flour
¼ cup Unsweetened cocoa
2 tablespoons Baking powder
½ teaspoon Ground allspice
½ teaspoon Ground cinnamon
⅛ teaspoon Salt
8 ounces Semisweet chocolate; cut into 1/4\" pieces
½ pounds Unsalted butter; cut into 1 oz pieces
1 cup Firmly packed brown sugar
3 larges Eggs
1 teaspoon Vanilla
6 ounces Semisweet chocolate; cut into 1/4\" pieces
¾ cup Heavy cream
¼ pounds Unsalted butter; cut into 1 oz pieces
2 tablespoons Blackstrap molasses

Directions

BATTER

ICING

Combine the raisins and rum in a plastic container with a tight fitting lid and steep at room temp for 6 hours or overnight. Preheat oven to 350@. In a sifter combine the flour, cocoa powder, baking powder, allspice, cinnamon and salt. Sift onto wax paper and set aside til needed. Heat 1" of water in the bottom half of a dbl boiler over medium heat. With the heat on, place the chocolate in the top half. Use a rubber spatula to stir the chocolate til completely melted and smooth, about 3 mins. Transfer the melted chocolate to a 1 qt bowl and set aside til needed. Combine the butter and brown sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium speed for 4 mins til soft. Use a rubber spatula to scrape down sides of the bowl. Continue to beat on medium for 4 more mins til fairly smooth.

Scrape down the bowl, then beat on high for 2 mins til smooth. Add the eggs, one at a time, beating on medium for 1 min and scraping down bowl after each addition. Add the vanilla and beat on high 1 min; scrape down bowl. Add the melted chocolate and beat on medium 30 seconds til incorporated. Add the rum infused raisins and mix on low for 30 seconds til combined; scrape down bowl. Operate the mixer on low while gradually adding the dry ingredients. When all the dry ingredients have been incorporated, about 2 mins, remove the bowl from the mixer and use a rubber spatula to finish mixing the dough til thoroughly combined. Using a heaping tbsp of dough for each cookie, portion 12 cookies, evenly spaced, onto each of 4 nonstick baking sheets. Place the sheets on the top and center racks of the preheated oven and bake for 10 to 12 mins, rotating the sheets from top to center about halfway thru the baking time (also turn each sheet 180@).

Remove the cookies from the oven and cool to room temp on the baking sheets, about 30 mins. To make the icing: Place the chocolate in a 3 qt bowl. Heat the heavy cream, butter and molasses in a 1½ qt saucepan over medium heat. Stir to dissolve the molasses, then bring to a boil. Pour the boiling mixture over the chocolate and set aside for 5 mins. Stir til smooth. Keep the icing at room temp for 1 hour before using. Ice the cookies by spooning about 1 tbsp atop each one.

Recipe by: Death By Chocolate Cookies Recipe by A DIET FOR ALL SEASONS (1995) Haas & Manzolini

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Mar 31, 1998

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