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Prepare the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add to the butter mixture, mixing until well combined.
Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
Bake for 8-10 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Raspberry Cream Filling:
In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar and continue beating until light and fluffy.
Mix in the raspberry jam and vanilla extract until well combined. Add red food coloring if desired for a more vibrant color.
Assemble the Cookies:
Spread a generous amount of raspberry cream filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies and filling.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Servings: 24 cookies
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