Chocolate Raspberry Cookies

This recipe is from Paula Deen.

• Ready In: 55 mins
• Serves: 48
• Yields: 4 dozen cookies

Ingredients

• 1  cup salted butter, softened
• 1  cup granulated sugar
• 1⁄2 cup light brown sugar, lightly packed
• 2  large eggs
• 1  teaspoon vanilla extract
• 2 1⁄2 cups all-purpose flour
• 1⁄3 cup  Dutch-processed cocoa powder
• 1  teaspoon baking powder
• 1 (6 ounce) package  plain dark chocolate pieces (or raspberry cream-filled dark chocolate baking pieces, such as Hershey's brand available during hol)
• 1 1⁄2 cups confectioners' sugar
• 2  tablespoons milk
• 1  tablespoon  seedless raspberry preserves

Directions

1. Preheat oven to 350 degrees F.
2. Grease 1 or more cookie sheets.
3. Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy.
4. Add the eggs and vanilla, beat well.
5. In small bowl, combine the flour, cocoa and baking powder.
6. Gradually add to the butter mixture, beating until blended.
7. Stir in the baking pieces.
8. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets.
9. Bake 12 to 14 minutes.
10. Cool on a wire rack.
11. In small bowl, combine the confectioners' sugar, milk and raspberry preserves.
12. Stir until smooth.
13. When the cookies have cooled, drizzle the icing over them.