- 1hr 30 minutes
- Since I teach semester culinary classes, Valentines Day comes up around the time that I am going over how to measure correctly. I use this lab for my culinary II students who already have learned how to measure correctly so instead of demonstrating the techniques I have them show me that they remember how to measure correctly by making this recipe. This lab also allows them to get familiar with their kitchens and lab group. Obviously this recipe or any other cookie recipe could be used to produce the same results—students proving that they know how to measure different ingredients.
- Students will prove that they know how to measure ingredients correctly by following oral instructions to make cookies.
- Explain that they will be taking a practical quiz proving that their group remembers how to measure correctly from culinary I.
- Read the recipe a step at a time to the students.
- After reading a step, watch each group’s measuring techniques so you can correct them as needed. The recipe assumes students know what the terms cream and beat means as well- so walk around and ensure that students are implementing these terms correctly.
- It’s some times fun to have the class guess what they are making too!
Chocolate Raspberry Thumbprint Cookies
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa
- Preheat oven at 350 degrees.
- Measure out 3 cups of flour, ½ tsp salt and ½ tsp baking powder and mix together in a medium bowl.
- Cream 1 cup butter, 1 ½ cups sugar together in a large bowl.
- Beat 2 large eggs, 1 tsp vanilla and 2/3 cup cocoa into the liquid mixture.
- Gradually add flour mixture, and beat until smooth.
- Take your bowl and stick it in the freezer for 15 minutes.
- Roll cookie dough into golf ball size balls. Flatten slightly and stick your thumb in the middle to make an indent (not all the way through!) then do it again on a 45 degree angle to make the heart shape. If the dough is sticking to your fingers spray your fingers with cooking spray. If your thumbs are too big use your pinky fingers.
- Take a knife or piping bag full of raspberry jam and fill indents with jam until it is even with the top of the cookie. If you over fill the indents the jam will boil over the sides and the cookie will stick to the cookie sheet.
- Bake on a greased cookie sheet for 8-11 minutes. Let cookies cool for about two minutes so they “set up” enough to move.
- Eat & Enjoy!
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