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Chocolate Raspberry Heart Sandwich Cookies

Edible Valentines: Raspberry jam sandwiched between buttery chocolate hazelnut cookies, sprinkled with powdered sugar

These chocolate heart cookies are the most blissful cookies I’ve ever eaten! They’re all the more blissful the next day, after they soften a bit, and the flavors meld & mellow.

Thanks to The Iowa Source & Sarah Kingsbury for these divine chocolate raspberry linzertorte cookies - a perfect homemade Valentines Day recipe for your sweeties. Or any time you want to show your love.

Total Prep & Cook Time: 90 Min.

Twenty 3-inch cookies

Nutrition Data Per Serving, Vegan version, 65g: 270 calories, 36g carbohydrate, 13g fat, 96mg sodium, 2g dietary fiber, 7g protein, low in Sodium, and very low in Cholesterol, good source of Manganese. Estimated glycemic load: 21

Nutrition Data Per Serving, Ovo-Lacto version, 66g: 286 calories, 35g carbohydrate, 15g fat, 129mg sodium, 2g dietary fiber, 8g protein, low in Sodium, good source of Manganese. Estimated glycemic load: 20

Ingredients:

1 cup toasted hazelnuts, ground
1/4 cup white sugar
2 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
1 cup unsalted butter, softened (OR 1 cup Earth Balance or other veggie spread)
1 cup white sugar (OR unbleached organic cane sugar)
2 large egg yolks (OR 2 Tbsp tapioca flour OR corn starch + 2 Tbsp or more unsweetened almond milk - enough to make a soft dough
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Powdered sugar
3/4 cup raspberry jam

Directions:

Toasted Ground Hazelnuts:

Preheat oven to 325°
Place nuts on a cookie sheet and bake for 8 – 10 minutes
Allow to cool, place in a cloth towel, and rub gently to remove skins. Don’t worry if you don’t get all of them off.
Grind nuts with 1/4 cup white sugar in a food processor until they form a coarse meal

Cookie Dough:

Mix flour, cocoa, and salt together in a bowl
In a separate bowl, beat butter and sugar until light and fluffy
Beat in egg yolks and vanilla extract
Vegan: Add tapioca flour to the dry ingredients. Mix non-dairy milk with the butter and sugar
Melt the chocolate chips and add to the liquid ingredients
Add hazelnut mixture to the liquid ingredients, mixing well. Beat in flour mixture until completely incorporated
Form the dough into a ball, cut in half, and form 2 disks
Wrap and refrigerate for at least 1 hour until firm
Pre-heat oven to 350°
Grease cookie sheets, or line with parchment paper
Roll each disk of dough 1/4 inch thick
Cut out 40 cookies using a 3 inch heart-shaped cookie cutter
For the top layer, use a 1-inch cookie cutter to cut a 2nd heart in the center of 1/2 of the cookies
Transfer the cookies to baking sheets and bake for 10 – 12 minutes. Cool completely on racks
Lightly dust the top cookies (with the center heart cut-out) with powdered sugar while still a little warm, so the sugar will stick
Spread each cooled bottom cookie with 1 tsp of jam, leaving a 1/4 inch border around the edge, and cover with a top cookie

Cooking Tips:

Make this a vegan cookie recipe by substituting vegetable spread instead of butter. In that case, leave out the salt, as veggie spread is quite salty. Substitute tapioca flour + non-dairy milk for egg yolks. Use enough non-dairy milk to make a rollable cookie dough.

Sarah recommends using parchment paper for lining cookie sheets – no oil needed, no sticking to the pan, even browning, no burning.

You’ll need a 3 inch and a 1 inch heart shaped cookie cutters for this recipe. If you can’t find a 1 inch heart cookie cutter, make them without the center cut out – they’ll be just as blissful!

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