Preparation / Directions:
Preheat oven to 375 degrees F.
In a sifter combine the flour, baking soda and salt. Sift onto a large piece of wax paper and set aside until needed.
Heat 1 inch of water in the bottom of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted chocolate to a 1 qt. bowl and set aside until needed ( the smidgen of chocolate in this recipe goes a long way)
Place the sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on med. for 4 min. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 1 more min. Scrape down bowl again. Add the melted chocolate and 1/2 cup yogurt and beat on medium for 1 min. Operate the mixer on low while gradually adding the sifted dry ingredients, followed by the raisins, allowing to mix for 1 miin. Remove bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
Using a heaping Tbs. of dough for each cookie, portions 12 cookies, evenly spaced onto each of 3 non stick baking sheets. Bake in oven for 10 minutes.
Remove the cookies from the oven and cool to room temperature on the baking sheets. About 30 min.
MAKE THE YOGURT ICING: Whisk together the confectioners sugar, 2 Tbs. of yogurt, and 1 tsp vanlla extract in a 1 quart bowl until thoroughly combined.
Drizzle 1 teaspoon full of icing over each cookie.
Store the cooled cookies in a tightly sealed plastic container until ready to serve.
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