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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Blooms

Yield: about 56 cookies
Prep 40 mins Chill 15 mins Bake 350°F 8 mins
Chocolate Blooms
  • 1/2  cup  shortening
  • 1/4  cup  butter, softened
  • 1  cup  packed brown sugar
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  teaspoon  vanilla
  • 1 1/2  cups  all-purpose flour
  • 3/4  cup  Dutch-processed cocoa powder
  • 1  cup  miniature semisweet chocolate pieces
  • 3/4  cup  finely chopped almonds (optional)
  •  Raspberry Ganache
  •  Fresh small raspberries (optional)

1. Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.

2. In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry. Makes about 56 cookies.

From the Test Kitchen
  • Layer plain cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Or, store filled cookies in an airtight container in the refrigerator for up to 2 days.
Raspberry Ganache
  • 6  ounces  chopped (70 percent cocoa) dark chocolate
  • 1/3  cup  whipping cream
  • 1  tablespoon  seedless raspberry jam (optional)
  • 1  tablespoon  raspberry liqueur (optional)

1. In a small microwave-safe bowl combine chopped (70 percent cocoa) dark chocolate, whipping cream, and jam, if desired. Microwave on 100 percent power (high) for 1 minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.

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