Chocolate Raspberry Shortbread Cookies
Fresh raspberry frosting sandwiched between rich buttery chocolate shortbread cookies. You’ll need two cookie cutters, one about 3 inches wide and one about 1 inch wide. May we suggest hearts?
Prep Time:
15 minutes plus chilling time
Cook Time:
20 minutes
Serves:
18 Cookies
Perfect for:
Afternoon Snacks
Ingredients
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 2/3 Cup granulated sugar
- 6 Tablespoons cocoa powder, sifted
- 1/8 Tsp. salt
- 2 1/4 Cups all-purpose flour
- 1 Package (6 ounces) Driscoll's Raspberries
- 1/2 Cup (1 stick) unsalted butter, room temperature
- 5 Cups powdered sugar, sifted
- 1/2 Tsp. vanilla extract
- Decorative sprinkles, optional
Directions
- LINE two baking sheets with parchment paper.
- PLACE 1 cup (2 sticks) unsalted butter into a mixing bowl or the bowl of a stand mixer.
- BEAT until creamy.
- ADD 2/3 cup granulated sugar and BEAT until light and fluffy and SCRAPE DOWN sides of bowl as needed.
- ADD 6 tablespoons cocoa powder and ADD 1/8 teaspoon salt.
- BEAT to combine and SCRAPE DOWN sides of bowl as needed.
- ADD 2 ¼ cups flour and BEAT just until combined. Do not overmix.
- SPRINKLE work surface lightly with flour.
- ROLL OUT dough on work surface to 1/8-inch thickness.
- DIP 3-inch cookie cutter lightly into flour.
- CUT OUT about 36 cookies using 3-inch cookie cutter.
- DIP 1-inch cookie cutter lightly into flour.
- CUT OUT smaller shapes from center of about 18 cookies using 1-inch cookie cutter.
- TRANSFER cookies to baking sheets and LEAVE about 1 inch between cookies.
- CHILL cookies in refrigerator 1 hour.
- PREHEAT oven to 325°F.
- BAKE 15 – 20 minutes or until tops of cookies are dry to the touch.
- ALLOW cookies to cool completely.
- PLACE 1 package (6 ounces) raspberries into a blender or food processor.
- PROCESS raspberries until pureed.
- PRESS puree through a strainer into a bowl and DISCARD seeds.
- SET ASIDE puree.
- PLACE 1/2 cup (1 stick) unsalted butter into a mixing bowl or the bowl of a stand mixer.
- BEAT until creamy.
- ADD 5 cups powdered sugar gradually WHILE BEATING until light and fluffy and SCRAPE DOWN sides of bowl as needed.
- ADD raspberry puree.
- ADD 1/2 teaspoon vanilla extract.
- BEAT on high speed until silky smooth and evenly colored.
- TURN cookies without cut-outs so rough side is facing upwards.
- SPREAD frosting over turned cookies.
- PRESS remaining cookie halves onto frosted cookie bottoms.
- POUR decorative sprinkles into a small bowl.
- PRESS cookie edges into sprinkles so sprinkles stick.
- SERVE immediately or store at room temperature until using.
