These cute little Ladyfinger Cookies are simple to make, delicious dipped into a cup of your favorite tea or as the base of creamy Italian Tiramisu.
When I made Chocolate Tiramisu last week, I decided to make my own ladyfinger cookies instead of buying them. The store-bought variety, while perfectly serviceable, just aren’t as good as making your own. Besides, it’s great to say you made something 100% from scratch, isn’t it?
These may be the best cookies I’ve ever made. My Raspberry Fudge Cookies are packed with Guittard chocolate, rich espresso and tart raspberries.
Innovation in my kitchen often comes from a mistake, or starting a recipe and realizing I don’t have a key ingredient.
In this case, I was originally going to share a different cookie recipe with you (another time, perhaps). But I burned the pecans I was going to use. Plans changed. No biggie: you’re going to LOVE these, I promise.
Raspberry Fudge Cookies have made it to the top of my list. My husband wants you all to know he enjoys eating the dough raw. But officially Decadent Dragon Bakery can’t condone that! [To me, a freshly baked cookie tastes like a molten lava cake. So good!]
Both the Guittard chocolate and raspberries are locally sourced from businesses in the Bay Area.
Raspberry Fudge Cookies
Prep Time: 30 minutes | Bake Time: 12-14 minutes (until just set)
Oven Temp: 325 F
1 lb Bittersweet Chocolate (high-quality is best, chopped finely)
1/2 cup Butter
3/4 cup All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Salt (ideally, Kosher – use less if using table salt)
1 & 1/4 cups Sugar
4 Eggs (large, at room temperature)
2 tbsp Instant Espresso Powder
1 tbsp Vanilla Extract
1 pint Fresh Raspberries (frozen is probably OK in a pinch)
Pre-heat your oven to 325F. Line your baking sheets with silicone liners or parchment paper (you’ll need 4 pans if baking all cookie at once).
Begin by weighing and chopping your bittersweet chocolate into even, small pieces. This will help it melt evenly. Place the butter and chocolate into a medium-sized pot and turn the stove on medium-low. Slowly stir the chocolate until melted. Be careful to stir often to avoid burning the chocolate. Remove from heat and let cool for a few minutes.
See? The chocolate is nice and creamy when fully melted.
In a medium-sized bowl, combine your flour, baking soda and salt. Stir until fully mixed.
Next, crack your eggs into a large bowl (or bowl of your stand mixer fitted with the paddle attachment). Beat for 30 seconds. Add your sugar, instant espresso powder and vanilla extract. Beat for 1-2 minutes until fully combined and foamy. Your mixture should look like this:
Grab your cooled chocolate (make sure it isn’t too hot, it should be barely warm to the touch). Beat the chocolate into the egg mixture.
Add in the flour mixture and mix until just combined. Stir in your raspberries by hand with a large spoon or spatula.
I loved the pattern created by mixing flour into the chocolate.
It’s time to scoop some cookies! Use about 3 tbsp of dough for each cookie. [If you have a medium sized ice cream scoop with a release handle, this works really well to form the dough.] These cookies spread out, so I recommend no more than six (6) per cookie sheet. Place into your hot oven and bake around 12-14 minutes (the center of the cookies should still be quite fudgy and moist).
Don’t place them this close together (only if freezing for later).
Once the cookies are out of the oven, you can transfer them to a cooling rack with a spatula (don’t pick them up by hand when warm as they’ll fall apart).
These cookies really are awesome the day they are baked, so make them fresh!
Tip: If you have space in your freezer, you can scoop these cookies onto a baking sheet and freeze them for 1-2 hours. Since they don’t need room to spread out, you can fit ~24 on one sheet. Once they are fully frozen, place cookies into a zip-lock freezer bag. You’ll be able to bake them up fresh just a couple at a time! No need to defrost before baking, but they’ll probably take a few extra minutes to finish.
I hope you enjoy them! Do you have an awesome recipe that arose from a kitchen snafu? Let us know about it in the comments!
My new friends at Empire Vintage in Palo Alto are hosting a Tacky Sweater Party this evening, complete with a DIY-photo booth, hot cocoa and lots of mini cookies provided by Decadent Dragon Bakery. Yay – that’s me!
I was thrilled to get Empire Vintage’s call for goodies for their party. Ugly Sweater parties are this new phenomenon embracing the tacky holiday sweater. Or maybe it’s just an excuse to have another party and hit the egg nog? Either way, Empire Vintage has got you covered!
For the party, Empire Vintage was looking for mini holiday-themed goodies. Below are some photos of what we provided.
Peppermint Cupcake Bites
Spicy Gingersnap Bites
*Konjakransar* Sugar Cookies
You’ll be seeing a number of these recipes on the blog (once I get to them). For now, you can stop by Empire tonight and enjoy the treats and awesome clothing!
If I get my hands on some, I’ll post photos of the event. (I did, see below!) Good luck, Empire Vintage!
Update: Empire Vintage let me know the party went very well! Below are a couple photos from the party.
Grumpiness is trending on Facebook. Northern California just got its first rain of the season.
To combat this fall malaise, I decided to throw a mini-tea party. The British are experts on bad weather, after all. As they are not, in my opinion, experts on the tea cookie, I chose a French madeleine to pair with my cuppa. Unfortunately, my kitchen did not possess a fresh lemon to zest, and I had to get inventive to replace this vital ingredient. So I dug around for inspiring substitutes and came up with Orange Blossom water and lemon vodka. That’ll do!
So, here’s my recipe, adapted from French Butter Cakes (Madeleines). I hope they banish the weather grump for you, too!
Orange Blossom Madeleine
1 tsp Vanilla Extract
1 tsp Orange Blossom Water
1 tsp Lemon Vodka
1/8 tsp Salt, Kosher
1/3 cup White Sugar
1/2 cup All-Purpose Flour
1/4 cup Butter
1/3 cup White Sugar (to sprinkle on finished cookies)
Start by heating the oven to 375°F. Liberally butter and flour your madeleine tin. If you don’t have this specialty tin, you can get probably get away with a muffin tin and muffin liners (no need to butter those).
Next, melt the butter and cool to room temperature as you assemble your other ingredients.
In the bowl of your stand mixer, combine eggs, vanilla, orange blossom water, lemon vodka and salt. Beat on high speed for 5-10 minutes. Stop once the mixture has thickened, lightened in color and the batter forms a ribbon as it falls from the beater when lifted. The mixture will look substantially different.
Sift half of your flour into the thickened egg mixture. Using a spatula, gently fold the flour into the egg mixture, taking care not to over-mix (you want to keep all the light, fluffiness you’ve just mixed into the batter). Sift the other half of the flour and fold in gently.
Pour the melted and cooled butter around the edges of the batter. Gently fold the butter into the batter. Using a spoon, mound batter into the molds. The batter should just mound above the top of the tin.
Bake 10-14 minutes. The top of the cookies should be golden and springy. Once you remove the cookies from the oven, gently use a knife to loosen them. Dump them onto a wire rack. Sprinkle the cookies liberally with sugar as soon as they are out of the pan.
Serve these with your favorite cup of tea. I chose my favorite: African Green Rooibos. Enjoy!