Chocolate Raspberry Drops

Chocolate Raspberry Drops

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Ingredients

  • ¾ C butter, softened
  • ¾ C shortening
  • 1 C Pioneer® Sugar
  • 1 LG egg
  • 1 ½ tsp. vanilla
  • 3 C unbleached flour
  • ⅓ C cocoa
  • ¼ tsp. salt
  • 1 C mini chocolate chips
  • ¾ C raspberry jam
  • ½ C white chocolate chips, melted

Directions

  1. Preheat oven to 350° F. Grease cookie sheet; set aside.
  2. In a bowl beat together butter, shortening and Pioneer® Sugar. Beat in egg and vanilla. Mix in flour, cocoa and salt. Stir in chocolate chips. Drop by heaping teaspoons onto prepared pans. Make an indentation into each cookie with a sugared thumb. Bake for 10 – 12 minutes. Let cool on racks for 10 minutes. Fill each cookie indentation with jam. Drizzle each cookie with the melted white chocolate.
 
**From the Kitchen of: Diane Tite of China, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.