Chocolate Raspberry Shortbread

METHOD

1. Process the 70% chocolate in a food processor until pea-sized.

2. Cream the butter, sugar, and salt on medium speed until creamy and homogenous. Scrape bowl.

3. Add the vanilla and rum, mix until combined. Add the processed chocolate, mix just until combined.

4. Whisk together the flour and cocoa, add to the mixer and mix until 3/4 of the way mixed.

5. Add raspberries, mix until just combined and a dough forms.

6. Wrap the dough in plastic wrap, and let rest for 30 minutes. Alternatively, chill overnight and bring to room temperature

SHEETING

• This dough is best when sheeted at room temperature. Sheet in between parchment to 6mm.

• Cut 1.5"x 1.5" squares using a sharp knife.

BAKE

• Dip each side of the cookie in granulated sugar, pressing lightly and evenly.

• 300ºF · Low Fan · 12 Minutes

NOTES

• The scrap can be re-sheeted once.

• Can easily adjust size of the cookie, though the baking time may differ.

• Bake times and temperatures are suggestions.

• The sugar sticks best when the dough is room temperature.

• Cookies can be sheeted and cut, then frozen for later use. Just bring to room temperature and sugar before baking.