Monday, December 17, 2007

Chocolate raspberry cookies

1 cup butter softened
3/4 cup Splenda
3/4 cup packed brown sugar
2 eggs
3/4 cup semisweet chocolate chips, melted and cooled
1/2 cup raspberries, pureed
2 cups unbleached all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon salt
reduced sugar raspberry jelly

In a mixing bowl, cream butter and sugar/Splenda. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flours, baking soda and salt; gradually add to the creamed mixture.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Spoon raspberry jelly on top.

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