Cookie Recipe | Chocolate Raspberry Sandwich Cookies

Maybe I’m swept up in the spirit of the season, but I have to admit that I’m in love with this cookie recipe.    They’re adorable, obviously, and they taste just as good as they look.  I had no idea what to expect when I was baking these cookies.  I was inspired by a photo I saw from Williams Sonoma highlighting some of their Valentine’s Day products.  I thought  ”Wow, I wish I could make cookies like that.  Wait a minute, I think maybe I can make cookies like that”.   I did some research online and pulled together ideas  and a cookie recipe or two from several sources, then put on my apron and got to work.  I think you should challenge yourself in the kitchen every once in a while.  Whether it turns out to be a big success or an epic fail you will definitely come away knowing more than you did before.  To me baking is a kind of therapy – when you’re totally focused on a project there’s no room to think about all the things you wish you didn’t have to think about in the first place.  The beauty of using baking as that kind of therapy is that when you’re finished you have a treat to enjoy too!

makes about 24 sandwiches

1/4 cup unsweetened cocoa powder

2 cups all purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1 teaspoon salt

2 eggs

1/2 cup vegetable oil

6 ounces cream cheese, softened

3 Tablespoons butter, softened

1 teaspoon milk

1/2 teaspoon vanilla

2 cups powdered sugar

3 tablespoons raspberry jam

(you can add an extra tablespoon of jam to make the color darker if desired)

In a large mixing bowl add cocoa powder, flour, sugar, baking soda, baking powder, and salt.  Stir together to combine.  In a small bowl add egg and vegetable oil.  Beat well with a fork.  Add egg mixture to flour mixture.  Beat with an electric mixer until all ingredients are well combined.  The dough will be thick and slightly crumbly.

Preheat oven to 350 degrees.  Lightly spray two baking sheets with cooking spray

and set aside.

Place dough onto a lightly floured worksurface.  Divide in half and set one half aside.  Using the palms of your hands, flatten out the dough you’re working with until it’s about an inch thick.  Then, using a rolling pin (or a wine bottle, or a glass – any cylinder-shaped kitchen item will work) roll out the dough to a 1/4″ thickness.  Use a cookie cutter to cut into desired shapes.  Place shapes onto baking sheets, leaving about 2″ between each one.

Bake for 5 – 8 minutes.  Baking time will depend on how big your cookies are.  My cookie cutter was about 2 1/2″ across, and 5 minutes was plenty of time for them to bake.  Let cookies cool completely before adding filling.

In a mixing bowl add cream cheese, butter, milk and vanilla.  Using an electric mixer mix to combine.  Slowly add powdered sugar about 1/2 cup at a time (to prevent a big mess).  The mixture will seem very dry at first, but continue mixing and it will come together.  Once it’s creamy, add the jam and mix again to combine.

Using a rubber spatula, transfer filling to a pastry bag.  As an alternative you can use a large zip-top bag.  Once filling is added snip a hole in one corner – works just as well in this instance.  Squeeze a fairly large mound of filling into the center of one side of the cookie.  Add another cookie on top and slowly push down to spread filling to edges.  Don’t worry if the first few aren’t perfect – it just adds to the homemade charm of the cookies.

recipe by Our Family Eats, inspired by recipes found at Let’s Dish, and Annie’s Eats