Chocolate Raspberry Sandwich Cookies

Today, my little sister is getting married. When I look at her, a beautiful bride getting ready to shine, it stirs all kinds of unexpected emotions in me. I see her, as this tiny little thing my parents brought home from the hospital. Cute smiley girl with blond pigtails I used to pick up from preschool. A toothless first grader who asked me through tears the day of my own wedding as I was leaving the nest: “And when will you come to see us again?”

But time doesn’t stop, and this time, she’s the one leaving. I see how happy she is and the way her new husband looks at her. It’s their beginning. They’re now writing  their own unique story, and I wish them all the happiness in the world. There are thousand things I’d like to tell them, but can’t possibly squeeze into that brief moment when each of the wedding guests wants to shake their hand.

Please remember this day. Sis, remember the man you’re marrying and don’t forget how he made you feel. D, remember how excited you were when you saw her walking down the aisle. Don’t expect him to wear a halo… don’t hope she’ll be an angel. Neither of you will… but as long as you both won’t stop trying, you’ll figure it out. Never take each other for granted, and cherish the little things… because life *is* the little things.

Love one another and you’ll be happy. It’s as simple (and difficult) as that.

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Chocolate Raspberry Sandwich Cookies

(cookie recipe adapted from www.bakerella.com)

 

Chocolate Cookies:
  • 228 g (8 oz.) unsalted butter, softened
  • 150 g (¾ cup) white sugar
  • 1 teaspoon vanilla extract
  • 200 g (1 cup) chocolate chips
  • 1 egg, beaten
  • 210 g (1 ½ cups) unbleached all-purpose flour, sifted
  • 90 g (¾ cup) unsweetened dark cocoa powder
  • pinch salt
  • ½ teaspoon baking soda
Raspberry Buttercream:
  • ¾ cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 170 g (6 oz.) unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon framboise liqueur (optional)
  • 1 teaspoon fresh lemon zest
  • 1 ½ cup powdered sugar
Method:
  1. For the cookies, cream together softened butter, sugar, and vanilla. Add the egg and mix to combine.
  2. Melt the chocolate chips, stir, and let cool slightly. Add the melted chocolate to the butter – sugar mixture.
  3. Mix the dry ingredients, add them to the chocolate – butter mixture and stir just until combined.
  4. Gather the dough into a ball, wrap in plastic, and refrigerate for at least 2 hours.
  5. Line a big cookie sheet with the parchment paper and set aside.
  6. On a lightly floured surface, roll out the dough into 5 mm (less than 1/4 inch) thickness. Cut out the cookies and transfer them to the prepared cookie sheet. Refrigerate while you preheat the oven to 325 °F (162 °C).
  7. Bake the cookies for about 15 minutes (I baked the smaller ones for 13 minutes, and the bigger ones for 15 minutes.) It is better to underbake them, than to let them go crisp – soft texture works better in ice cream sandwiches. Let the cookies cool on the cookie sheet for couple of minutes, and then transfer them to a cooling rack to cool completely.
  8. Make the Raspberry Buttercream: Blend the raspberries with the granulated sugar in a blender; set aside.
  9. Cream butter with powdered sugar, add vanilla, lemon zest, and framboise. Run the sugar raspberry mixture through a sieve, and with the motor running, gradually add it to the buttercream.
  10. To assemble the cookies: Place about 1 tablespoon of the pink buttercream on the bottom cookie and cover it with the top. Repeat with remaining cookies. Refrigerate until serving.
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