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I use the center cut-out hearts from my Raspberry Linzer Heart Cookies to make these tiny CHOCOLATE Covered RASPBERRY Sandwich HEART COOKIES. So, here's the recipe & button link to the original recipe (with directional photos) for them.
Then, put a layer of RASPBERRY JAM between 2 cut-out heart cookies. Dip them into MELTED Dark or semi-sweet CHOCOLATE CHIPS or Ghiradelli MELTING WAFERS. Put them on a wire rack (over waxed paper) to harden. Then drizzle melted WHITE CHOCOLATE across them.
RASPBERRY LINZER COOKIES
Makes about 10 to 12 double cookies
6 TB unsalted butter, room temperature (may need another 1-3 TB later)
1/2 cup granulated sugar………………………..1/2 tsp. pure vanilla extract
1-3/4 cups all-purpose flour…………………...1/4 tsp. salt
about 1/2 cup good quality, thick raspberry preserves
about 2 TB cream or Italian Sweet cream flavored liquid coffee creamer
powdered sugar for dusting
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
In bowl of electric mixer with paddle attachment, mix together the butter and sugar until just combined. Add the vanilla, flour and salt to the butter/sugar mixture. Mix on low speed until the dough is an even crumble. If it looks too dry, mix in the other TB of butter and 1 TB cream. Beat a minute or so to see if it will come together; if not, then add in the other TB of cream. It should come together fairly well now. I used my rubber scraper to scrape it down the sides & off the paddle and mash it together in the bottom of the mixer bowl. Then turn it out onto your work surface (I use a silpat mat) and form into a flat disc. Wrap in plastic and chill for 30 minutes.
Roll dough 1/4" thick and cut about 2-1/2” rounds with a plain or fluted cutter. With half of the rounds, cut a shape out of the middle with a 1” cutter (hearts are traditional, but you can use whatever shape you like). Put all the cookies on the baking sheet and chill for 15 minutes.
Bake for 12-17 minutes (until the edges just barely begin to brown); let cool to room temperature. Turn the uncut cookies over, so that the bottoms are on top. (You want the flat side UP so that the cut-out cookie will fit flat against it.) Spread raspberry preserves on the flat side of each solid, uncut cookie. Dust the top of the cut-out cookie with powdered sugar and then press the flat sides together, with the raspberry preserves in the middle and the powdered sugar cookie on top.
TIP:
I bake my little HEART center cut-outs and put them together with raspberry jam. Then either dip the whole heart sandwich cookie into chocolate ganache, or drizzle them with chocolate ganache. Two different cookies from the same recipe! I poured chocolate ganache over them in these photos, then drizzled with melted white chocolate.
Then, put a layer of RASPBERRY JAM between 2 cut-out heart cookies. Dip them into MELTED Dark or semi-sweet CHOCOLATE CHIPS or Ghiradelli MELTING WAFERS. Put them on a wire rack (over waxed paper) to harden. Then drizzle melted WHITE CHOCOLATE across them.
RASPBERRY LINZER COOKIES
Makes about 10 to 12 double cookies
6 TB unsalted butter, room temperature (may need another 1-3 TB later)
1/2 cup granulated sugar………………………..1/2 tsp. pure vanilla extract
1-3/4 cups all-purpose flour…………………...1/4 tsp. salt
about 1/2 cup good quality, thick raspberry preserves
about 2 TB cream or Italian Sweet cream flavored liquid coffee creamer
powdered sugar for dusting
***
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
In bowl of electric mixer with paddle attachment, mix together the butter and sugar until just combined. Add the vanilla, flour and salt to the butter/sugar mixture. Mix on low speed until the dough is an even crumble. If it looks too dry, mix in the other TB of butter and 1 TB cream. Beat a minute or so to see if it will come together; if not, then add in the other TB of cream. It should come together fairly well now. I used my rubber scraper to scrape it down the sides & off the paddle and mash it together in the bottom of the mixer bowl. Then turn it out onto your work surface (I use a silpat mat) and form into a flat disc. Wrap in plastic and chill for 30 minutes.
Roll dough 1/4" thick and cut about 2-1/2” rounds with a plain or fluted cutter. With half of the rounds, cut a shape out of the middle with a 1” cutter (hearts are traditional, but you can use whatever shape you like). Put all the cookies on the baking sheet and chill for 15 minutes.
Bake for 12-17 minutes (until the edges just barely begin to brown); let cool to room temperature. Turn the uncut cookies over, so that the bottoms are on top. (You want the flat side UP so that the cut-out cookie will fit flat against it.) Spread raspberry preserves on the flat side of each solid, uncut cookie. Dust the top of the cut-out cookie with powdered sugar and then press the flat sides together, with the raspberry preserves in the middle and the powdered sugar cookie on top.
TIP:
I bake my little HEART center cut-outs and put them together with raspberry jam. Then either dip the whole heart sandwich cookie into chocolate ganache, or drizzle them with chocolate ganache. Two different cookies from the same recipe! I poured chocolate ganache over them in these photos, then drizzled with melted white chocolate.
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