Raspberry-Filled Chocolate Ravioli Cookies

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

28 minutes Prep: 10 minutes Cook: 18 minutes

85 calories per serving view nutrition facts

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2	ounces	chocolate (semi-sweet)
1	cup	butter	room temperature
1/2	cup	granulated sugar replacement
1	large	egg
1	tablespoon	vanilla extract
1/2	teaspoon	chocolate extract
1/4	cup	baking soda
1	x	salt	dash
2 1/2	cups	flour, all-purpose
1 1/4	cups	raspberry jam	seedless
1	x	powdered sugar	as needed

Melt chocolate in top of double boiler over hot, not boiling water.

Remove from heat; cool. In large bowl, cream butter and granulated sugar until blended.

Add egg, vanilla and chocolate extracts, baking soda, salt and melted chocolate.

Beat until light.

Blend in flour to make stiff dough. Divide dough in half. Cover and refrigerate until firm.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Roll out dough, half at a time, to 1/8-inch thickness between 2 sheets of plastic wrap.

Remove top sheet of plastic (if dough gets too soft and sticks to plastic, refrigerate until firm).

Cut dough into 1½-inch squares.

Place half the squares 2 inches apart on prepared cookie sheets.

Place about ½ teaspoon jam in center of each square; top with another square.

Using fork, press edges of squares together to seal, then pierce center of each square.

Bake in preheated oven 10 minutes or just until edges are browned.

Remove to wire racks to cool.

Serving Size 18g

Amount per Serving

Calories 85 60% of calories from fat