Chocolate Raspberry Sandwich Cookies
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 133.9
- Total Fat: 7.1 g
- Cholesterol: 9.7 mg
- Sodium: 152.2 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.6 g
- Protein: 1.6 g
View full nutritional breakdown of Chocolate Raspberry Sandwich Cookies calories by ingredient
Introduction
A sweet treat for those who love chocolate and raspberry combined!Based on this recipe: http://radishesandrhubarb.blogspot.com/201
0/02/chocolate-sandwich-cookies-with.html A sweet treat for those who love chocolate and raspberry combined!
Based on this recipe: http://radishesandrhubarb.blogspot.com/201
0/02/chocolate-sandwich-cookies-with.html
Number of Servings: 22
Ingredients
-
For the chocolate cookies:
1.25 cups whole wheat flour
.5 cup unsweetened cocoa powder
1 tsp baking soda
.25 tsp baking powder
.25 tsp salt
.5 cup sugar
12 packets Truvia
.5 cup plus 2 tablespoons room-temperature I Can't Believe It's Not Butter for Cooking & Baking
1 egg
For the Raspberry Filling:
1/4 cup room-temperature I Can't Believe It's Not Butter
1 cup powdered sugar
.5 teaspoon vanilla extract
1 tablespoons raspberry preserves
Directions
In an electric mixer, mix the flour, cocoa, baking soda and powder, salt, and sugar. On lowest speed, add the butter, and then the egg. Continue mixing until dough comes together.
Very lightly flour your work surface. Roll cookie dough to 1/4 inch thickness. Using a small heart shaped cutter, cut out cookies and transfer to parchment lined cookie sheet, spaced one inch apart. Bake for 7-8 minutes. Set baking sheets on a rack to cool.
To make the raspberry cream, whip butter and strawberry preserves in a mixing bowl until creamy. At lowest speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
Spoon a little bit of the filling onto one cookie and place another cookie on top, lightly pressing down until the cream reaches the edges of the cookie. Continue with all cookies.
Yields 22 sandwich cookies, one sandwich per serving.
Number of Servings: 22
Recipe submitted by SparkPeople user KALORIE-KILLAH.
Very lightly flour your work surface. Roll cookie dough to 1/4 inch thickness. Using a small heart shaped cutter, cut out cookies and transfer to parchment lined cookie sheet, spaced one inch apart. Bake for 7-8 minutes. Set baking sheets on a rack to cool.
To make the raspberry cream, whip butter and strawberry preserves in a mixing bowl until creamy. At lowest speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
Spoon a little bit of the filling onto one cookie and place another cookie on top, lightly pressing down until the cream reaches the edges of the cookie. Continue with all cookies.
Yields 22 sandwich cookies, one sandwich per serving.
Number of Servings: 22
Recipe submitted by SparkPeople user KALORIE-KILLAH.
