Xocai Chocolate Raspberry Rope Cookies
Total Steps
15
Ingredients
6
Tools Needed
10
Ingredients
- 1/2 cup softened butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup raspberry jam
- 2 pieces Xocai Nuggets or Xocai X Power Squares, chopped
Instructions
Step 1
In a large bowl, beat softened butter, sugar, and vanilla extract until smooth.
Step 2
Gradually add all-purpose flour until the dough is no longer crumbly and starts to come together into a ball.
Step 3
Divide the dough into thirds.
Step 4
On a lightly floured surface, roll each portion of dough into a 9-inch long rope, approximately 1 inch thick.
Step 5
Place the ropes 3 inches apart on a buttered or parchment-lined 12x15 inch baking sheet.
Step 6
Press your finger into the dough to create 1/2-inch wide indentations at 1-inch intervals along each rope.
Step 7
Spoon about 1/4 teaspoon of raspberry jam into each indentation.
Step 8
Bake the ropes in a 350-degree oven.
Step 9
Let the ropes cool completely on the baking sheet.
Step 10
Place the chopped Xocai Nuggets (or Xocai X Power Squares) in a zip-lock plastic bag and push them into one corner. Seal the bag.
Step 11
Immerse the corner of the sealed bag containing the nuggets into a cup of hot water until the nuggets melt.
Step 12
Dry the bag and cut the tip of the corner with scissors.
Step 13
Squeeze the bag to drizzle the melted Nugget decoratively across the cooled ropes.
Step 14
Chill the ropes until the Nugget drizzle is firm.
Step 15
Cut each rope diagonally into 12 slices.