Raspberry Filled Cocoa Cookies

These cookies are mildly chocolate and a wonderful addition to a Sunday Brunch.  You could increase the flavor by adding a little flavoring or liqueur in place of part or all of the water, but I like these the way they are. The cookie is a spin-off of an oil pie crust, so it is crisp. The touch of jam and sprinkled sugar topping adds a hint of sweetness. Use any type of jam that you like, I  had Raspberry on hand, so that is what I used.
Preheat the oven to 375 degrees.

2 cups of Flour
1 teaspoon of Salt
3 Tablespoons of Cocoa Powder
5 Tablespoons of Sugar
8-9 Tablespoons of Water
1/2 cup of Oil
Raspberry Jam
Sugar for sprinkling

Sift the dry ingredients together and then lightly mix to combine. Make a well.  Measure the oil and then add water on the top. Do not mix. Pour into the dry ingredients.  Mix with a fork to combine. Wet the surface of the counter and use 2 pieces of parchment a paper.  Lay the first piece of parchment paper on the wet surface. This will allow the paper to adhere to the counter.  Place the dough on the first piece of parchment. Cover with the second piece of parchment and roll out the dough to about a 12 inch square.  Cut the edges to make to remove any dough that is not of a consistent thickness.  Cut the dough into 2 1/2 to 3 inch squares.  Separate the square.  Then cut another square inside about 1/4 inch from the edge, leaving opposite corners, uncut. Lift the corners to make sure that the dough is cut at the corners.

Fill with 1/4 teaspoon of jam. Fold the first corner over and press the top edge to the bottom edge.

Fold the second corner over the first and press the edge together. 

Dampen the tops and sprinkle with sugar.  Transfer to a cookie sheet covered with parchment paper.  Bake at 375 degrees for 15 to 18 minutes or until tops start to brown. Remove to a cookie rack and let cool completely before serving, as the jam is very hot. Makes about 18 cookies.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/raspberry-filled-cocoa-cookies