Chocolate Raspberry Cookies with Jimmies recipe please?

Question

Kind of a shortbread dipped in chocolate...

Answer 1

You can try mine if you want

Ingredients

1 cup butter
1 cup granulated sugar
1/4 teaspoon salt
2 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract

3 cups all-purpose flour
1/2 teaspoon baking powder

3 tablespoons whipping cream

Directions

Mix the filling first and refrigerate it to keep it thick. Mix 1/4 cup whipping cream and 1 tablespoon of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add three ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. Add 1/2 cup raspberry jam and stir until smooth. The filling will thicken as it cools.

Preheat the oven to 350 degrees.

1. Cream the butter, sugar, and salt together with the paddle attachment of your mixer. Add the eggs one at a time, beating after each. Beat for five or six minutes or until the mixture is light and lemon-colored. Add the extracts.
2. Mix the flour and baking powder together in another bowl. Add the flour mixture to the creamed mixture along with the cream. Mix until combined. Do not over mix. Refrigerate the dough for at least one hour.
3. Roll the dough to a thickness of 1/4-inch on a lightly floured countertop. Cut into shapes with a cookie cutter. Sprinkle with decorative sugars if desired.
4. Bake on an ungreased baking sheet for about 12 minutes or until done. (The edges will be very lightly browned.) Let the cookies cool on a wire rack.
5. Match up the cookies back-to-back in pairs. Spoon filling between the cookies to make sandwiches. Ganache is flavorful and a thin layer is sufficient. Store the cookies in a cool place.

Answer 2

Whats with your hair!!!

Answer 3

MMMMMMMMMMMMMM........ COOKIES........