Chocolate Raspberry Sandwich Cookies


Chocolate Raspberry Sandwich Cookies Chocolate and raspberry makes a wonderful combination. In this case, it makes a scrumptious filling to sandwich between two sugar cookies. The filling is simply a ganache made with raspberry jam.

This is a very nice recipe to add to your collection. You can make the sugar cookies alone, without the filling. You can make plain sandwich cookies as we have, or dress them up for a special occasion. For Valentine’s Day, cut the cookies into hearts and decorate them with candies or colored sugar. For Christmas, cut them into stars or other shapes.

Chocolate Raspberry Sandwich Cookie Recipe

This is a rich sugar cookie recipe with just a bit of almond flavor. The filling is made with chocolate, raspberry jam, and cream. You can make the sugar cookies alone, without the filling. You can make plain sandwich cookies as we have, or dress them up for a special occasion. These are very good cookies.

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.

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