I have had so much going on this spring that I have been slacking on posting here on the blog this month, so sorry! Between the things I’ve been working on for Project Dream Home, the bakery, renewing our franchise, and another big announcement that will be happening in a couple weeks - I haven’t had much time to create anything new. And creating new recipes is what I love most!
Since it is technically spring, and I say “technically” because it actually snowed the other day here. When you see people out and about in town this time of year and there’s snowflakes flying around, they’re just not happy haha. And it makes me want it to be spring even more! I am so ready for warm weather, sunshine, to have the door open at the bake shop and of course to indulge all the fruity spring flavors that are going to be available now.
So, at the bake shop I’ve been baking Lemon French Macarons and Honey Florentines and things that remind me of spring. And, I was eyeing our Raspberry Flavor the other day and thought to do a Raspberry Chocolate Chip Shortbread. I made them, and then realized they didn’t have enough raspberry flavor. And my Dipped Honey Cardamom Sandwich Cookies have gotten a lot of love lately, so I added a raspberry buttercream to them and now they are the perfect balance of raspberry and chocolate. I use Frontier Co-Op for a lot of our flavors at the bakery and you can buy their Raspberry Flavor here, which is what I used to make these cookies. The best thing about using a flavor is it makes these so fast and easy to make, and you could even make them all year long if you wanted!
Raspberry Chocolate Chip Sandwich Cookies
2 sticks (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 tablespoon all natural raspberry flavor (like Frontier Co-Op)
255 grams (2 cups) organic all purpose flour
142 grams (3/4 cup) semi sweet chocolate chips
1 stick organic salted butter, softened
226 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted
1 teaspoon all natural Raspberry Flavor (like Frontier Co-Op)
a pinch of ColorKitchen Pink Dye
1 teaspoon water
Method Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
To make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and raspberry flavor. Mix on low until you don’t see powdered sugar anymore, you might still see butter chunks but that is okay as the butter is really soft.
Add the flour and semi sweet chocolate chips and mix on low until a smooth dough forms, it should feel like play dough in your hands.
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten them slightly so they are about 13/4-inches in diameter and look like disks.
Bake for 13 minutes or until lightly browned on the bottoms. Allow to cool completely on the cookie sheets.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, raspberry flavor, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Turn over every other cookie until they are all paired, try to put like sized cookies together.
Pipe a dollop of frosting onto each turned over cookie, sandwich with the other cookie.
Store in a cool, dry place, or in the fridge for up to 7 days.
Gluten Free – Replace the organic flour with 226 grams (scant 1 1/2 cups) Namaste organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoon) organic coconut flour.
High Altitude – Bake at 350°F for 12 minutes or until lightly browned on the bottoms.