Dark Chocolate Raspberry Sandwiches (Print Version)
# Ingredients:
→ Cookies
01 -
10 tablespoons unsalted butter, room temperature
02 -
1 cup Truvia® Sweet Complete™ All-Purpose Sweetener
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1 teaspoon vanilla extract
04 -
¾ teaspoon kosher salt
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1 large egg, room temperature
06 -
1/2 cup Dutch process cocoa powder, sifted
07 -
2 1/2 cups all-purpose flour, spooned and leveled
→ Raspberry Buttercream
08 -
1 cup raspberries (fresh or frozen)
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4 tablespoons Truvia® Sweet Complete™ All-Purpose Sweetener
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1–2 tablespoons water
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¾ cup unsalted butter (1 ½ sticks), room temperature
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2 ½ cups Truvia® Confectioner’s Sweetener, sifted
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1 teaspoon vanilla extract
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2–3 tablespoons heavy cream
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Pinch of salt
# Instructions:
01 -
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and Truvia® Sweet Complete™ until smooth and creamy. Add vanilla and salt; mix on medium speed. Scrape down the bowl, add the egg, and mix until incorporated. Add sifted cocoa powder and mix on low speed. Gradually add flour, ½ cup at a time, until a dough forms. If dry, add up to ½ tablespoon of milk at a time and continue mixing until it comes together.
02 -
Transfer the dough to parchment paper, top with another parchment sheet, and roll out to 1/4-1/2 inch thickness. Slide dough onto a baking sheet and chill for 60 minutes.
03 -
Remove dough from fridge and cut into 2-inch circles using a cookie or biscuit cutter. Transfer to a parchment-lined baking sheet, leaving 1 inch between cookies. Chill for an additional 15 minutes. Preheat oven to 350°F.
04 -
Bake cookies for 9-10 minutes or until edges are firm and centers are set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
05 -
In a small saucepan, combine raspberries, Truvia® Sweet Complete™, and water. Heat over medium, stirring frequently and pressing berries to release juices. Once thickened, strain through a fine mesh sieve into a bowl and let cool.
06 -
Beat butter in a stand mixer until pale and creamy (2 minutes). Gradually add Truvia® Confectioner’s Sweetener, mixing on low speed. Increase to medium-high and beat until light and fluffy. Add cooled raspberry puree and salt, mixing to combine. Adjust consistency with heavy cream or more sweetener as needed.
07 -
Use a piping bag with a star tip to pipe buttercream onto the flat side of one cookie. Top with another cookie and gently press to create a sandwich. Repeat with remaining cookies. Chill to set buttercream before serving.
# Notes:
01 -
Store cookies tightly covered in a cool, dry place.