A buttery, rich shortbread with a deep chocolate taste. You will need both a larger (about 3-inch) and a smaller heart shaped cookie cutter (about 1-inch). Sandwich together with a fresh raspberry frosting and savor with your own sweetheart.
- 2 1/4 Cups all-purpose flour
- 6 Tablespoons sifted Dutch-processed cocoa
- 1/8 Tsp. salt
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 10 Tablespoons granulated sugar
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1/2 Cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- 5 Cups sifted confectioner's sugar (plus extra as needed)
- 1/2 Tsp. vanilla extract
- Wilton Chocolate Hearts Mix Sprinkles, optional
- One 3-inch heart shaped cookie cutter
- One 1-inch heart shaped cookie cutter
Line two cookie sheets with parchment paper.
Whisk together flour, cocoa and salt in a small bowl until aerated and combined; set aside.
Beat butter with an electric mixer about 3 minutes or until creamy. Add sugar and continue to beat, at medium-high speed, about 3 minutes longer or until very light and fluffy, scraping down bowl once or twice. Gradually add flour mixture. Mix until blended, scraping down bowl once or twice.
Roll out to 1/8-inch thickness on a lightly floured surface and cut out with larger heart shaped cookie cutter. Cut out small hearts from the center of half of the cookies. Either re-roll the scraps, or bake small cookies on separate cookie sheet. Place cookies on pans at least 2-inches apart and chill at least 1 hour.
Preheat oven to 325°F.
Bake cookies about 15 to 20 minutes or until tops of cookies are dry to the touch. Cool cookies completely on pans set on wire rack.
Filling and Assembly
Puree raspberries until smooth in a food processor fitted with a metal blade. Press through a strainer into a bowl; discard seeds.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add vanilla and 1/4 cup seedless puree (save leftover puree for another use, such as stirring into yogurt) and beat on high speed until silky smooth and evenly colored.
Spread raspberry frosting on half of the cookies, sandwiching with the other halves. Use a generous amount of frosting if you want to apply sugar optional decors. Simple roll the cookie's edges with the exposed frosting in a small bowl of sprinkles; they will adhere. Alternately, you can sprinkle the exposed cut-out heart area with sugar decors