MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Raspberry Heart Cookies
Categories: Cookies
Yield: 20 Cookies

1 c Hazelnuts; toasted, ground
1/4 c Organic cane sugar or
- coconut palm sugar
2 c All-purpose flour
1/4 c Cocoa powder
1/2 ts Salt (optional)
1 c Earth Balance or
- other vegetable spread
1 c Organic cane sugar or
- coconut palm sugar
1 ts Vanilla extract
1/2 c Semi-sweet chocolate chips
Powdered sugar
3/4 c Raspberry jam

MMMMM------------------------EGG REPLACER-----------------------------
2 tb Tapioca flour or corn starch
2 tb Almond milk;
- unsweetened, or enough to
- make a soft dough

Total time: 90 Minutes

Toasted Ground Hazelnuts:

Preheat oven to 325?F. Place nuts on a cookie sheet and bake for 8
to 10 minutes. Allow to cool, place in a cloth towel, and rub gently
to remove skins. Don't worry if you don't get all of them off. Grind
nuts with 1/4 cup sugar in a food processor until they form a coarse
meal.

Cookie Dough:

Mix flour, cocoa, and salt together in a bowl. In a separate bowl,
beat vegetable spread and sugar until light and fluffy. Beat in egg
replacer and vanilla extract. Melt the chocolate chips and add to the
liquid ingredients. Add hazelnut mixture to the liquid ingredients,
mixing well. Beat in flour mixture until completely incorporated.
Form the dough into a ball, cut in half, and form 2 disks. Wrap and
refrigerate for at least 1 hour until firm.

Pre-heat oven to 350?F. Grease cookie sheets, or line with parchment
paper. Roll each disk of dough 1/4" thick. Cut out 40 cookies using a
3" heart-shaped cookie cutter.

For the top layer, use a 1" cookie cutter to cut a 2nd heart in the
center of half of the cookies. Transfer the cookies to baking sheets
and bake for 10 to 12 minutes. Cool completely on racks.

Lightly dust the top cookies (with the center heart cut-out) with
powdered sugar while still a little warm, so the sugar will stick.
Spread each cooled bottom cookie with 1 ts jam, leaving a 1/4" border
around the edge, and cover with a top cookie.

Tips:

Use enough non-dairy milk to make a rollable cookie dough.

Sarah recommends using parchment paper for lining cookie sheets--no
oil needed, no sticking to the pan, even browning, no burning.

You'll need a 3" and a 1" heart shaped cookie cutters for this
recipe. If you can't find a 1" heart cookie cutter, make them without
the center cut out--they'll be just as blissful!

Recipe by Sarah Kingsbury

Recipe FROM: <https://web.archive.org/web/20180722012648/
http://www.savvyvegetarian.com/vegetarian-recipes/
chocolate-raspberry-hearts.php>

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