If the cookie dough becomes too soft to roll out, just pop it back in the fridge for a couple of minutes.
- Prep time 45 minutes
- Total time 3 hours & 30 minutes
- 1 cup unsalted butter , softened
- 3/4 cups icing sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cup alI-purpose flour
- 1/2 cup cocoa powder
- 1/4 cup whipping cream (35%)
- 3/4 cups semisweet chocolate chips
- 7 1/2 teaspoons raspberry jam
Cookie Dough: Preheat oven to 300°F. Line 2 rimless baking sheets with parchment paper. In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour and cocoa powder just until combined. Shape dough into 2 discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
Between waxed or parchment paper, roll out dough to 1/4-inch thickness; using 2-inch round cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on prepared pans; refrigerate until firm, about 30 minutes.
Bake, 1 sheet at a time, until firm, 18 to 20 minutes. Let cool completely on pans.
Filling: In small saucepan, bring cream just to boil. Remove from heat; stir in chocolate chips until smooth. Let cool to room temperature; transfer to piping bag fitted with round tip.
In small bowl, whisk jam to loosen. On flat side of half of cookies, pipe 1 tsp of the chocolate filling onto each in ring shape; spoon jam by scant 1/4 tsp into centre of each ring. Sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge. Refrigerate until set, about 30 minutes; bring to room temperature before serving.
Makes about 20 sandwich cookies.
Nutritional facts Per sandwich cookie: about
- Fibre 1 g
- Sodium 32 mg
- Sugars 9 g
- Protein 2 g
- Calories 168
- Total fat 11 g
- Potassium 82 mg
- Cholesterol 26 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
- Iron 6
- Folate 7
- Calcium 1
- Vitamin A 8