At halftime the Bulldogs are at 31, the Gamecocks at 23…not a classic defensive battle!
Now that the cookies have cooled, the raspberry flavor is much more prominent. I like the cookies very much, but the flavor does not play well with Two Buck Chuck white zinfandel. Just so you know…
Here's my stab at an offishl recipe–there's some still some guesswork here, so it's just a first draft:
1/2 cup shortening
1/4 cup (1/2 stick) butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp raspberry jello
3/4 cup seedless raspberry jam (I used 3tbls in the 1/2 batch, but 6 tbls is something weird like 5/8 of a cup) (ETA: Don't trust my math. 6 tbls out of 16 (16 tlbs = 1 cup) is not 5/8.)
2 1/4 cups flour (add more flour if needed)
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups dark chocolate chunks
Preheat the oven to 350F.
Mix the dry ingredients together. Cream the shortening and butter with the sugars and vanilla. Add the egg, jello, and preserves. Add the dry ingredients. Stir in the chocolate chunks.
Scoop the cookies onto cookie sheets lined with parchment paper (I hear aluminum foil also works). The cookies I made took 16-18 minutes to bake, but they were fairly large. Add the marshmallows in the last 2-3 minutes of baking time.
Cool on the pan until cookies are firm enough to move to a cooling rack. Do not serve with white zinfandel (just because they're both pink doesn't mean they go well together).
Looking at the pictures in the cookie-making post, I realize I added the whole amount of sugar to what I intended to be a half recipe (oops!) but for the next batch I'd like to try the lesser amount.