Heart-shaped chocolate raspberry shortbread cookies with raspberry buttercream
  • Prep Time:
    15 minutes plus chilling time
  • Cook Time:
    20 minutes
  • Serves:
    18 Cookies
  • Perfect For:

Description

Fresh raspberry frosting sandwiched between rich buttery chocolate shortbread cookies. You’ll need two cookie cutters, one about 3 inches wide and one about 1 inch wide. May we suggest hearts?

Cookies
  • 1 Cup (2 sticks) unsalted butter, at room temperature
  • 2/3 Cup granulated sugar
  • 6 Tablespoons cocoa powder, sifted
  • 1/8 Tsp. salt
  • 2 1/4 Cups all-purpose flour
Filling
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1/2 Cup (1 stick) unsalted butter, room temperature
  • 5 Cups powdered sugar, sifted
  • 1/2 Tsp. vanilla extract
  • Decorative sprinkles, optional
Cookies
  1. LINE two baking sheets with parchment paper.
  2. PLACE 1 cup (2 sticks) unsalted butter into a mixing bowl or the bowl of a stand mixer.
  3. BEAT until creamy.
  4. ADD 2/3 cup granulated sugar and BEAT until light and fluffy and SCRAPE DOWN sides of bowl as needed.
  5. ADD 6 tablespoons cocoa powder and ADD 1/8 teaspoon salt.
  6. BEAT to combine and SCRAPE DOWN sides of bowl as needed.
  7. ADD 2 ¼ cups flour and BEAT just until combined. Do not overmix.
  8. SPRINKLE work surface lightly with flour.
  9. ROLL OUT dough on work surface to 1/8-inch thickness.
  10. DIP 3-inch cookie cutter lightly into flour.
  11. CUT OUT about 36 cookies using 3-inch cookie cutter.
  12. DIP 1-inch cookie cutter lightly into flour.
  13. CUT OUT smaller shapes from center of about 18 cookies using 1-inch cookie cutter.
  14. TRANSFER cookies to baking sheets and LEAVE about 1 inch between cookies.
  15. CHILL cookies in refrigerator 1 hour.
Filling and Assembly
  1. PLACE 1 package (6 ounces) raspberries into a blender or food processor.
  2. PROCESS raspberries until pureed.
  3. PRESS puree through a strainer into a bowl and DISCARD seeds.
  4. SET ASIDE puree.
  5. PLACE 1/2 cup (1 stick) unsalted butter into a mixing bowl or the bowl of a stand mixer.
  6. BEAT until creamy.
  7. ADD 5 cups powdered sugar gradually WHILE BEATING until light and fluffy and SCRAPE DOWN sides of bowl as needed.
  8. ADD raspberry puree.
  9. ADD 1/2 teaspoon vanilla extract.
  10. BEAT on high speed until silky smooth and evenly colored.
  11. TURN cookies without cut-outs so rough side is facing upwards.
  12. SPREAD frosting over turned cookies.
  13. PRESS remaining cookie halves onto frosted cookie bottoms.
  14. POUR decorative sprinkles into a small bowl.
  15. PRESS cookie edges into sprinkles so sprinkles stick.
  16. SERVE immediately or store at room temperature until using.
Calories 353.60
Total Fat 15.06 g
Saturated Fat 10.84 g
Cholesterol 40.00 mg
Sodium 215.71 mg
Total Carbohydrates 54.19 g
Dietary Fiber 1.02 g
Protein 1.97 g