Recipe: Black Magic Cookies with Blackstrap Icing

BLACK MAGIC COOKIES WITH BLACKSTRAP ICING

FOR THE RUM-RAISINS:
1 cup raisins
1/4 cup dark rum
FOR THE COOKIE BATTER:
3 cups all purpose flour
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/8 tsp. salt
8 oz. semisweet chocolate, chopped into 1/2 inch pieces. 1/2 pound unsalted butter, cut into 1 ounce pieces 1 cup tightly packed light brown sugar
3 large eggs
1 tsp. pure vanilla extract
FOR THE BLACKSTRAP ICING:
6 oz. semisweet chocolate chopped into 1/4 inch pieces
3/4 cup heavy whipping cream
1/4 lb. unsalted butter cut into 1 ounce pieces
2 Tbsp. blackstrap molasses.

TO PREPARE THE RUM-RAISINS:
Combine the raisins and the rum in a plastic container with a tight fitting lid and steep at room temperature for 6 hours or overnight (don't reveal the location to the members of your household)

TO MAKE THE COOKIES:
Preheat oven to 350 degrees F.

In a sifter combine the flour, cocoa powder, baking powder, allspice, cinnamon, and salt. Sift onto a large piece of wax paper and set aside till needed.

Heat 1 inch of water in the bottom half of a double boiler over medium-heat with the heat on, place 8 oz semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. Transfer melted chocolate to a 1 quart bowl and set aside until needed.

Combine 1/2 lb. butter and the brown sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 min until soft. Use a rubber spatula to scrape down sides of bowl. Continue to beat on medium for 4 more minutes until fairly smooth. Scrape down bowl and mix again on high for 2 minutes until smooth. Add the eggs one at a time beating on medium for 1 minute and scrapping bowl between eggs. Add the vanilla extract and beat on high for 1 minute. Add the melted chocolate and beat on medium for 30 seconds until incorporated. Add the rum infused raisins and mix on low for 30 seconds. Operate the mixer on low while gradually adding the sifted dry ingredients. When all the dry ingredients have been incorporated, about 1 min., remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.

Using a heaping tablespoon of dough for each cookie, portion 12 cookies, evenly space onto each of 4 non-stick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 10 to 12 minutes, rotating sheets from top to center about halfway through. Remove the cookies from the oven and cool to room temperature on the baking sheets about 30 minutes.

TO MAKE THE BLACKSTRAP ICING:
Place 6 oz. semisweet chocolate in a 3 quart bowl. Heat the heavy cream, 1/4 lb. butter and molasses in a 1 1/2 qt. saucepan over medium heat. Stir to dissolve the molasses, then bring to a boil. Pour the boiling cram mixture over the chocolate and set aside for 5 min. Stir until smooth. Keep the icing at room temperature for 1 hour before using.

Ice the cookies by spooning approximately 1 Tbsp. of the icing onto the top of each cookie.

Store the cookies in a tightly sealed plastic container until ready to use.

Source: Death By Chocolate Cookies Cookbook by Marcel Desaulniers