Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup (2 sticks) butter or margarine
- 1 2/3 cups Sugar
- 2/3 cup HERSHEY'S Cocoa
- 3 Eggs
- 1 1/2 tsp Vanilla extract
- 1 1/4 cups All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Apricot or seedless black raspberry preserves
- SATINY CHOCOLATE GLAZE (recipe follows)
- =
Directions
Heat oven to 325°F.
Melt butter in medium saucepan.
Add sugar and cocoa; stir until well blended.
Remove from heat.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla. Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well
Spread batter into prepared pan.
Bake 16 to 20 minutes or until top springs back when touched lightly.
Cool 10 minutes.
Invert onto cookie sheet.
Carefully peel off paper.
Cool thoroughly.
Cut in half lengthwise, then crosswise, forming 4 rectangles.
Spread preserves over two rectangles.
Top with remaining two rectangles.
Cut into squares, about 1-1/2 inches; place on wire rack with wax paper beneath to catch drips while glazing.
Prepare SATINY CHOCOLATE GLAZE.
Spoon glaze over each square, allowing glaze to drizzle down sides.
Garnish with almonds.
2-1/2 dozen cookies.