My family loves anything that involves chocolate and raspberries, so for this Valentine’s Day I’m baking a batch of chocolate heart cookies filled with raspberry cream. They make for a fun addition to any Valentine’s Day celebration, can be shared as a gift, or just eaten as a special treat.
Wishing you lots of love and joy this Valentine’s Day!
~Ellie
Chocolate Heart Cookies
Ingredients:
3/4 cups butter
3/4 cups sugar
1 egg white
1 teaspoon vanilla
1 teaspoon salt
1/2 cup cocoa powder
2 1/4 cups flour
For the filling:
1/2 cup butter (softened)
1/2 cup raspberry jam
1 1/2 cups powdered sugar
Directions:
Preheat oven to 350 degrees. Cream butter and sugar together in a mixer until well combined.
Whisk egg white in a separate bowl. Add vanilla and then add to the butter and sugar. Cream together.
Add salt, cocoa powder, and flour. Mix until a dough forms.
The dough will be crumbly. Form into a ball and roll out on a floured-surface until dough is 1/8th of an inch thick. Cut out heart shapes and place on a parchment-lined baking sheet.
Refrigerate for 30 minutes. Bake at 350 degrees for 8-10 minutes. Allow cookies to cool completely.
While cookies are cooling, combine butter, powdered sugar, and raspberry jam in a mixer and whip on high for 5 minutes until the filling is light and creamy.
Spread filling on one cookie and sandwich another cookie on top.
Chill for 30 minutes, share with your Valentine, and enjoy!
Coming this June the 11th book in the Bakeshop Mysteries, Nothing Bundt Trouble!
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A lovely idea.
ReplyDeleteIs the raspberry flavor noticeable? It seems like it would be subdued by all that sugar.
Love on the cover how the headphones and cassette tape make it look like a skull!
ReplyDelete