CHOCOLATE RASPBERRY SANDWICHES
Two delicate, crisp, deeply chocolate wafers sandwiched with raspberry preserves: an elegant addition to a dessert of
ice cream or fresh fruit. These cookies are also lovely as the chocolate component on a dessert platter.
Makes 25 to 30 cookie sandwiches
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2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1/8 teaspoon baking soda
1 cup (2 sticks) unsalted butter at room temperature
3/4 cup confectioners' sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup raspberry preserves
12 ounces bittersweet chocolate
||Sift the flour, cocoa powder, and baking soda together into a small bowl and set aside.|
||Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until
light and fluffy, 2 1/2 to 3 minutes. Stop the mixer once or twice during the process to scrape the bowl with a rubber spatula.|
||Add the flour mixture and blend on low speed until the mixture is fluffy again, about 45 seconds. Scrape the bowl.|
||Divide the dough in half and shape it into two thick disks. Wrap each disk in plastic wrap and refrigerate for at least 2
hours or as long as overnight.|
||When you're ready to bake the cookies, preheat the oven to 325°F. Lightly grease several baking sheets with vegetable oil.
Remove the dough from the refrigerator, unwrap it, and allow it to soften slightly, about 10 minutes.|
||Place each piece of dough between two new pieces of plastic wrap or waxed paper, and roll it out 1/8 inch thick.|
||Remove the top piece of plastic wrap, and using a 2-inch round cookie cutter, cut out approximately 20 rounds from each half.
Place the rounds about 3/4 inch apart on the prepared baking sheets. Gather up the scraps and reroll the dough to make as many
cookies as possible.|
||Bake the cookies just until they are firm to the touch, 10 to 12 minutes. Cool the cookies on the sheets.|
||When the cookies are completely cool, turn half of them upside down, and spread each bottom half with a scant teaspoon of
preserves. Top them with the remaining cookies.|
||Meanwhile, melt the chocolate in the top of a double boiler placed over simmering water.|
||Pour the melted chocolate into a small deep bowl, and dip half of each sandwich into the chocolate, using the rim of the
bowl to scrape any excess chocolate off the bottom of the cookie. Or rotate just the outer edge of the cookie in the chocolate
for an alternative design.|
||As they are dipped, place the cookies on a large sheet of waxed or parchment paper and allow them to sit until the
chocolate hardens, 2 to 3 hours (or pop them into the fridge for 1 hour to set quickly, especially if it is a humid day).|
||If you plan to eat the cookies the first day, leave them sitting out. If not, store them in an airtight plastic container
in the freezer for up to 2 weeks, and bring to room temperature before eating.|
Excerpted from ROSIE'S BAKERY CHOCOLATE-PACKED JAM-FILLED BUTTER-RICH NO-HOLDS-BARRED COOKIE BOOK copyright © 1996 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.