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Bittersweet Chocolate Sandwich Cookies with Raspberry Creme

Bittersweet Chocolate Sandwich Cookies with Raspberry Creme

Get Ready

Servings: Makes 2Learn How to Scale This Recipe

Prep Time: 60 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 oz. bittersweet chocolate, chopped (about 1 1/3 cups)
1/4 cup unsalted butter (1/2 stick)
2 eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
1/3 cup Unsalted butter, at room tempature
1 cup Confectioners or powdered sugar, sifted (or more, as needed)
4 teaspoon seedless raspberry jam or Taste of Inspirations Red Raspberry Syrup

directions:

1. Prepare the cookies. Whisk flour, baking powder, and salt in a medium bowl.
2. Melt chocolate and 1/4 cup butter in a small saucepan over low heat (or in microwave), stirring often, just until melted and smooth. Cool slightly so that it no longer feels hot to the touch.
3. In a large bowl, use an electric mixer on medium speed to beat eggs and sugar until light, about 1 minute. Beat in vanilla. Add cooled melted chocolate mixture and beat until blended. On low speed, mix in flour mixture just until blended. Refrigerate cookie batter for about 30 minutes to firm slightly.
4. Preheat oven to 350degreesF. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of batter about 2 inches apart on prepared sheet. Bake 9 minutes or until tops are rounded, slightly shiny, and cracked, and centers are still soft. Remove sheets from oven and slide parchment off onto a wire rack. Let cookies cool for a few minutes, then transfer with a metal spatula to racks to cool completely. Return parchment to pans and continue baking with remaining dough.
5. After cookies have cooled, prepare the raspberry creme. Using an electric mixer, beat butter, sugar, and jam in a medium bowl until smooth and creamy. Add a little more sugar if needed to bring icing to a spreading consistency. (May be made a few days in advance and refrigerated in an airtight container; bring to room temperature before using.)
6. Assemble the cookies. Spread about 1 tsp. of the raspberry creme on the flat side of one cookie, then place the flat side of a second cookie over the filling to form a sandwich. Repeat with remaining cookies.
Source: fresh magazine January, February 2010

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Quantity Ingredients  
1 cup all-purpose flour  
1/2 teaspoon baking powder  
1/4 teaspoon salt  
8 oz. bittersweet chocolate, chopped (about 1 1/3  
1/4 cup unsalted butter (1/2 stick)  
2 eggs  
3/4 cup sugar  
1 teaspoon pure vanilla extract  
1/3 cup Unsalted butter, at room tempature  
1 cup Confectioners or powdered sugar, sifted (or  
4 teaspoon seedless raspberry jam or Taste of Insp  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 2
Base Nutrients
Calories 1850 kcal (92%)
Calories from Fat 882 kcal (0%)
Total Fat 98 g (150%)
Saturated Fat 62 g (310%)
Cholesterol 355 mg (118%)
Sodium 392 mg (16%)
Total Carbohydrates 262 g (87%)
Dietary Fiber 11 g (44%)
Protein 24 g (40%)
Vitamins
Vitamin A 1893 IU (37%)
Vitamin C 1 mg (1%)
Minerals
Calcium 150 mg (3%)
Iron 16 mg (26%)
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