Raspberry Sandwich Cookies
The cookie part of this recipe comes from Martha's Cookie Book.
1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons unsalted butter, room temperature
1 large egg, room temperature
Preheat the oven to 375 degrees Fahrenheit. Sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl.
In the bowl of an electric mixer fitted with a paddle attachment, cream sugar and butter together until very light and fluffy, about 2 minutes. Add the egg and beat to combine. With the mixer on low speed, gradually add flour mixure and continue beating until dough is well-combined.
Using a 1 1/4 inch ice cream scoop, drop the dough onto parchment-lined baking sheets about two inches apart. Dip the bottom of a glass in sugar; press to flatten the cookies to about 1/8 inch thick. You may want to use a knife or flat spatula to loosen stuck cookies from the bottom of the glass.
Transfer to oven and bake until the cookies are firm, 10 to 12 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks and cool completely.
Place cream filling in a pastry bag fitted with a coupler (uh yeah.....I just spooned it in) and pipe abut 1 tablespoon of filling onto the flat side of half the cookies. Place the remaining cookies on top and squeeze the filling to the edges gently. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
Frosting (bare with me on this one)
1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons unsalted butter, room temperature
1 large egg, room temperature
Preheat the oven to 375 degrees Fahrenheit. Sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl.
In the bowl of an electric mixer fitted with a paddle attachment, cream sugar and butter together until very light and fluffy, about 2 minutes. Add the egg and beat to combine. With the mixer on low speed, gradually add flour mixure and continue beating until dough is well-combined.
Using a 1 1/4 inch ice cream scoop, drop the dough onto parchment-lined baking sheets about two inches apart. Dip the bottom of a glass in sugar; press to flatten the cookies to about 1/8 inch thick. You may want to use a knife or flat spatula to loosen stuck cookies from the bottom of the glass.
Transfer to oven and bake until the cookies are firm, 10 to 12 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks and cool completely.
Place cream filling in a pastry bag fitted with a coupler (uh yeah.....I just spooned it in) and pipe abut 1 tablespoon of filling onto the flat side of half the cookies. Place the remaining cookies on top and squeeze the filling to the edges gently. Filled cookies can be stored in airtight containers at room temperature up to 2 days.
Frosting (bare with me on this one)
Plain old vanilla frosting wasn't going to cut if for me this time.....it was Superbowl Sunday and I was bored out of my MIND! So why not play around a bit??
Except that I ran out of powdered sugar.....so it was a bit (ok, it was pretty) sloppy....but really really good!
1 package cream cheese, room temperature
3 1/2 -4 1/2 cups powdered sugar (I'm totally guessing on this one--I ran out at 2 1/2 cups--if you make this can you tell me how much you used.....thanks!!)
1 6oz container raspberries
1 package cream cheese, room temperature
3 1/2 -4 1/2 cups powdered sugar (I'm totally guessing on this one--I ran out at 2 1/2 cups--if you make this can you tell me how much you used.....thanks!!)
1 6oz container raspberries
Mix together with a hand mixer and enjoy!
18 comments:
These not only look delightful, I am sure they MUST be delish! Those would be great for Valentines! Thanks for sharing the recipe. I just happened across blog. Your photos are beautiful!
Really sad I wasn't there to enjoy :(. Yummm! Fresh raspberries? Man.
Mmm. Those look so good. I don't usually like fruit in my cookies, but chocolate and raspberry is yum.
oh those look fantastic!
Please stop. I've already eaten 14 of these with my eyes. They are getting fat.
... lookin' yummy! ..wonder how they'd be frozen? ..like a ice cream sandwich? ...
Looks sooo good! Gotta try those!
um..delish!..totally have to try these..and if you say you only ate like 2 because you're good at portion control I'll faint right now..I told my kids I'd attach the candy to their Valentine cards for their classes so that I can eat as much of it as I want without them knowing!!..m&ms? yes please..snickers? sure why not?nerds? totally!..I don't even like laffy taffys but I ate them anyway didn't I?..these cookies I would be the same way..sad but true..;-)
I found your blog through a link on another site...
And just so you know, your blog is adorable, your photography even more so, and those cookies? They look so good I'd like to eat about a million.
Those look amazing! This post is bookmarked for the next time I do some baking, thanks!
Great combo, and a little less sugar in the frosting never harmed anyone!
um...awesome!! I think I will do some Valentines baking...
I think I will make these this weekend for my niece and nephew!
yum!
chocolate and raspberry! be still my heart. you are brilliant. homemade oreos will never be the same at our house.
so sheena, are the cookies soft and chewy like the cake mix version? just curious. and what if i dont have dutch process?? will regular cocoa ruin them?
tana: they aren't so soft and chewey--they're a bit crispier, and are actually even really good plain.
They will be PERFECT for icecream sandwiches this summer!
and.....no. I didn't use dutch process, I just pasted the martha recipe right onto my blog....normal worked great!
These look divine!
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