Chocolate-Raspberry Cookie Sandwiches

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2.5 by 3 people

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  • Makes: 30 large/38 small sandwiches
  • Prep: 45 mins
  • Freeze: 2 hrs to 3 hrs
  • Bake: 8 mins to 12 mins 350°F

Chocolate-Raspberry Cookie Sandwiches

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2.5 by 3 people

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Directions

  1. Line two baking sheets with parchment paper; set aside. In large mixing bowl beat butter on medium to high 30 seconds. Add sugars; beat until well-combined. Beat in cocoa, baking soda, and salt. Add vanilla. Beat in egg. Beat in as much flour as you can; stir in remaining by hand.
  2. Divide dough in three portions. Shape each portion in 8-inch log about 1-1/2 inches in diameter. (For small cookies shape dough in 9-inch logs about 1 inch in diameter.) Wrap in plastic wrap or waxed paper. Freeze 2 to 3 hours or until firm enough to slice.
  3. Heat oven to 350 degrees F. Cut logs in 1/4-inch slices. Place 1 inch apart on prepared baking sheets. Bake 8 to 12 minutes or until edges are firm. Cool 1 to 2 minutes on baking sheets. Transfer to wire racks; cool completely.
  4. Spread the flat side of half the large cookies with 2 teaspoons Raspberry Filling (use 1 teaspoon filling for small cookies). Top with remaining cookies. Makes 30 large/38 small sandwiches.

Raspberry Filling

Directions

  1. In small saucepan melt white chocolate over medium-low heat; cool. Meanwhile, in large mixing bowl beat butter until creamy. Beat in raspberry preserves and vanilla. Gradually beat in powdered sugar and cooled white chocolate. Add whipping cream until spreadable.
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Nutrition Facts (Chocolate-Raspberry Cookie Sandwiches)

  • Per serving:
  • 187 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 20 mg chol.,
  • 80 mg sodium,
  • 33 g carb.,
  • 0 g fiber,
  • 28 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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