Ingredients
1 cup unsalted butter, softened1 cup superfine sugar1 large egg1 large egg yolk2 teaspoons vanilla extract2-1/4 cups all-purpose flour1/4 cup baking cocoa1/2 teaspoon salt1/4 teaspoon baking powder1/4 teaspoon ground cinnamonFROSTING:1-1/2 cups frozen unsweetened raspberries, thawed6 tablespoons butter, softened4 cups confectioners’ sugarGold and pearl dragees
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well.
Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic; refrigerate for 1 hour.
On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough.
Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners’ sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.
