This post is brought to you by my friend Dawn who blogs at Vanilla Sugar. As my most favorite food blogger in the world, I asked Dawn if she would design me a Scary Mommy dessert to serve at some upcoming book events. She obliged, and even better, is here to share it with all of you…
I’m thrilled to be a guest blogger for my good friend Jill. I’ve known her for almost four years — we go back to when she first started blogging. I was drawn to her like a cursing moth to gentle flame. Oh how I loved her swearing, her candidness, and her ability to get everything off her back with a huge dose of humor and honesty. Funny, she calls me a kick ass baker and I call her a kick ass mom.
Sure we have a lot in common: Humor, food, hating skinny models, food, eating all things chocolate, shopping, beach, food, writing about things that piss us off…you know all the usual. But there’s one thing we also have in common: Her husband.
Can you guys keep a secret? Promise? I’ll just come out and say it: Jill’s husband keeps proposing to me. Yep. Every time I post a new photo of my latest recipe creation to my fans on Facebook, there is her hubby, popping up, asking me to send him a sample box of goodies in exchange for marriage. Sure, he tells me Jill won’t mind, that it’s ok, he knows what he’s doing, yadda, yadda, yadda….The photo I posted of homemade coconut truffles came with another marriage proposal and this time it came with a promise of a summer home, too.
So, for him and for Jill and for all of you guys, I present you with a recipe that’s sure to please…
Scary Mommy Raspberry White Chocolate Thumbprint Cookies from vanillasugarblog.com
1 cup + 2 ½ TB all purpose flour
1/4 cup Dutch processed cocoa
1 & ¾ sticks (7 ounces) unsalted butter, room temp
1/2 cup powdered sugar, sifted
1 and ½ ts pure vanilla extract
2 TB (or more) of whole milk
¼ ts salt
½ cup + 2 TB good quality white chocolate chips or chunks
¼ cup (more or less) raspberry coulis (see below)
1 pint fresh raspberries
2 TB granulated sugar, or to taste
1 TB fresh lemon juice, or to taste
Cook notes: The raspberry coulis can be made a couple days ahead of time. Simply keep it in the fridge, tightly covered until ready to use. When ready to use, please let it come to room temperature before using. The melted white chocolate will seize up if you add a cold coulis to it. If you don’t want to make the coulis you could easily just fill the thumbprints with melted white or dark chocolate. Or even any flavored Hershey kiss would work. It is hard to tell when the cookies are done because of their dark color. They won’t brown, but look for dry cookies or cracked. Don’t bake them any longer than 10 minutes! Mine were done in 8 minutes.
For the coulis: Put all the ingredients in medium sauce pan and cook over medium (not high!) heat until fruit is mostly dissolved and mixture has reduced a bit as well as thickened up; about 30 minutes or more. Strain through a fine mesh sieve, pushing down on the solids. You might have to let this sit for a while to finish draining—it takes a while. Don’t forget to scrape off the bottom side of the sieve for all the juicy, thickened pulp. Discard the seeds. Taste and add more sugar or lemon juice if needed; it shouldn’t need anything. Cover and refrigerate until ready to serve.
For the cookies: Sift flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more.
Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Then add in the whole milk—it might not need the whole 2 tablespoons, but use enough to help it come together. This is a dry dough, so don’t add in any more than 2 TB. Wrap dough in plastic wrap and chill in the refrigerator until firm enough to roll into balls, about 60 minutes (or longer).
Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners. Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Or 2-inch balls. Arrange them 2 inches apart on the lined sheets.
With a lightly floured thumb or index finger-tip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)
Bake one sheet at a time until the tops of the cookies look dry, 8 to 10 minutes.
Gently redefine the indentations with the end of a wooden spoon.
Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
If you’ve made the coulis ahead of time, now is the time to take it out of the fridge and let come to room temperature.
For the filling: Put the white chocolate over a double boiler over low heat. Melt slowly and keep stirring until melted. Once melted add in the raspberry coulis, slowly, a bit at a time, all the while stirring. You can use as much or a little raspberry coulis as you like. The coulis is strong, so a ¼ cup is plenty.
Using a small spoon simply fill each cookie with a teaspoon amount of filling. You could also pour the chocolate mixture into a pastry bag or plastic bag and pipe in the filling. I found a small spoon to work wonders. Cool completely before serving or storing. Should make: if you rolled them into 1-inch balls about 34-36 cookies; if you rolled them into 2-inch balls about 16-19 cookies.