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Dastardly Drops

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Submitted by: k.spittler

 

A dash of cayenne pepper spices up delicate cookies filled with chocolate, pecans and raisins.
 

Ingredients

  • 1/2 cup butter
  • 1/2 shortening
  • 2 cups white sugar
  • 3 whole eggs
  • 1 1/2 tsp vanilla extract
  • 2 cups white all purpose flour
  • 1/2 cup natural cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/8 tsp ground cayenne chili pepper
  • 1/3 cup raisins
  • 1/2 cup water
  • 1/2 cup chopped pecans
  • 6 oz milk chocolate bar
  • 3 oz semisweet dark chocolate bar
  • 3 oz white chocolate bar
  • 1/4 cup heavy cream

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Method

Preheat oven to 350 degrees. Place raisins and water in a microwave proof bowl, cook on high 2 minutes, and set aside. Chop 3 oz milk chocolate, semisweet chocolate and pecans and set aside. Place sugar, butter and shortening in a mixing bowl. Using a beater attachment, mix on medium until lighter in color and creamy. Add eggs and vanilla then beat on medium until creamy. Mix with a wooden spoon in a separate bowl, flour, salt, cocoa powder, cayenne, baking soda and baking powder. With mixer on low, gradually add dry ingredients to wet, just until blended. Gently remove raisins from water and slightly squeeze out excess water. Add raisins, chopped chocolate and pecans, then mix on low until just blended. Drop by heaping teaspoons onto a 12 X 16 inch cookie sheets, keeping 1-2 inches apart. Bake 15 minutes then remove from pan and immediately place on cooling racks. Break up remaining milk chocolate and white chocolate into separate microwave safe bowls. Add heavy cream to each bowl, cook on medium for about 1 minute, until chocolate begins to melt, stir until melted. Be careful not to burn chocolate. With a fork, drizzle semisweet ganache over cookies, then drizzle the white ganache and let cool.

 

Notes:

 

Number of Servings: 6 dozen

 

Submitted by: k.spittler ()

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