Raspberry Chocolate Truffle Sandwich Cookies


Raspberry Truffle Cookies

So I love Raspberries.. I love Chocolate.
I figured I’d meld the two and make the ultimate Raspberry chocolate cookie,
even better.. a sandwich style cookie.
At first I really thought I was going to have a total flop on my hands when I initially made this.
Instead I was pleasantly surprised.  This is now my favorite cookie, it’s kind of perfect..
Go me!!
I really do hope you’ll try my recipe,
and when you do please share your opinion as I love to hear feedback
Raspberry Cookie:
Makes 60 Cookies total
30 Sandwiched

 

2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
3/4 Cup White Sugar
1/2 Cup Butter
1 Large Egg
2 Tablespoons Raspberry Preserves*
1/4 Teaspoon Tahitian Vanilla Extract
1/2 Teaspoon Raspberry Extract
1/4 Teaspoon Magenta Food Coloring
Preheat oven to 375
Mix together the dry ingredients on low speed, then add the remaining ingredients.
Raspberry Truffle Cookies
Once all combined it should form into a mass.
Raspberry Truffle Cookies
Using a round teaspoon to measure out the cookies and place on a parchment lined cookie sheet.
Raspberry Truffle Cookies
Wet your hands a little and lightly flatten the cookies to form a disc.
Raspberry Truffle Cookies
Bake for 8-10 minutes until slightly browned not completely!
Allow cookies to cool on wire rack before filling.
Raspberry Truffle Cookies
Chocolate Truffle Filling:
6 Oz Heavy Cream
1 Teaspoon Sugar
1/2 Teaspoon Butter
12 Oz Semi-Sweet Chocolate Chips*
In a small sauce pan heat heavy cream, sugar, and butter until it bubbles slightly. NOT boiling.
Put the chocolate into a metal bowl.
Pour the cream mixture over the chocolate,
and wait about 3 minutes before mixing.
Mix using a wire whisk, starting from the center and outward.
Ganache
Let the mixture sit after mixing for about 20-30 minutes, or until a little thicker.
Raspberry Truffle Cookies
Once spreadable place the filling between the cookies and enjoy
Raspberry Truffle Cookies
*I can’t mention enough how better ingredients provide a better product overall.
If you wouldn’t eat it plain, why use it for your baked goods?  Quality over quantity 
 




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