• 2 1/4 Cups all-purpose flour
  • 6 Tablespoons Dutch-processed cocoa powder, sifted
  • 1/8 Tsp. salt
  • 1 Cup (2 sticks) unsalted butter, at room temperature
  • 10 Tablespoons granulated sugar
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1/2 Cup (1 stick) unsalted butter, at room temperature
  • 5 Cups sifted confectioners’ sugar
  • 1/2 Tsp. vanilla extract
  • Decorative sprinkles, optional
Tools Needed
  • One 3-inch cookie cutter
  • One 1-inch cookie cutter
  1. LINE two rimmed baking sheets with parchment paper.
  2. PLACE 1 stick butter into the bowl of an electric mixer.
  3. BEAT until creamy, about 3 minutes.
  4. ADD 10 tablespoons granulated sugar and continue to BEAT for about 3 minutes longer or until very light and fluffy and SCRAPE DOWN sides of bowl as needed.
  5. ADD 6 tablespoons cocoa powder and 1/8 teaspoon salt.
  6. BEAT to combine ingredients and SCRAPE DOWN sides of bowl as needed.
  7. ADD 2 ¼ cups flour and beat just until blended. Do not overmix.
  8. ROLL OUT dough to 1/8-inch thickness on a lightly floured surface.
  9. CUT OUT about 36 cookies using a 3-inch cookies cutter.
  10. CUT OUT smaller shapes from centers of half of cookies.
  11. PLACE cookies onto baking sheets and LEAVE about 1 inch between cookies.
  12. CHILL in refrigerator about 1 hour.
  13. PREHEAT oven to 325°F.
  14. BAKE 15 to 20 minutes or until tops of cookies are dry to the touch.
  15. ALLOW cookies to cool completely on pans set on wire racks.
Filling and Assembly
  1. PLACE raspberries into a food processor and PUREE until smooth.
  2. PRESS puree through a strainer into a bowl and DISCARD seeds.
  3. SET ASIDE puree.
  4. PLACE 1 stick butter into the bowl of an electric mixer.
  5. BEAT on medium speed until creamy, about 2 minutes.
  6. ADD 5 cups confectioners’ sugar gradually while BEATING until light and fluffy, about 3 minutes, and SCRAPE DOWN sides of bowl as needed.
  7. ADD 1/2 teaspoon vanilla extract and 1/2 cup raspberry puree.
  8. BEAT on high speed until silky smooth and evenly colored.
  9. FLIP OVER cookies that don’t have heart cut-outs so rough side is facing up.
  10. SPREAD frosting over flipped cookies.
  11. SPREAD a small amount of remaining puree over frosted halves if desired.
  12. PRESS remaining cookies halves onto frosted cookie bottoms.
  13. POUR decorative sprinkles into a small bowl if using.
  14. PRESS cookie edges and/or heart cut-outs into sprinkles so they stick.
  15. SERVE immediately or store at room temperature until using.
Calories 353.60
Total Fat 15.06 g
Saturated Fat 10.84 g
Cholesterol 40.00 mg
Sodium 215.71 mg
Total Carbohydrates 54.19 g
Dietary Fiber 1.02 g
Protein 1.97 g