Black Magic Cookies With Blackstrap Icing

Course : Cookies
Serves: 48
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1 cup raisins
1/4 cup dark rum
3 cups all prupose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
8 ounces semisweet chocolate -- chopped into 1/2 inch bits
1/2 pound unsalted butter -- cut into 1 ounce bits
1 cup tightly packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chopped int 1/4 inch bits
3/4 cup heavy whipping cream
1/4 pound unsalted butter cut into 1 ounce bits
2 tablespoons blackstrap molasses

Preparation / Directions:

Weave that old black magic: combine the raisins and the rum in a plastic container with a tight fitting lid and steep at room temp. for 6 hours. or overnight. ( don't reveal the location to the members of your household) 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 semi-sweet 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 qt 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 minutes 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 min until smooth. Add the eggs one at a time beating on medium for 1 min and scrapping bowl between eggs. Add the vanilla extract and beat on high for 1 min. 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 minute, 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 tick 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 min. 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 cream 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 Tbs. of the icing onto the top of each cookie. Store the cookies in a tightly sealed plastic container until ready to us

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