Raspberry Chocolate Truffle Sandwich 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..

I really do hope you’ll try my recipe,

and when you do please share your opinion as I love to hear feedback

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.

Once all combined it should form into a mass.

Using a round teaspoon to measure out the cookies and place on a parchment lined cookie sheet.

Wet your hands a little and lightly flatten the cookies to form a disc.

Bake for 8-10 minutes until slightly browned not completely!

Allow cookies to cool on wire rack before 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.

Let the mixture sit after mixing for about 20-30 minutes, or until a little thicker.

Once spreadable place the filling between the cookies and enjoy

*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