Gluten Free Raspberry Cream Chocolate Cookies

Directions

Chocolate Wafer

1. Preheat oven to 350°F (176°C). Line 3 baking trays with parchment paper.
2. Using a bain marie (snug bowl over a pot of water) melt chopped chocolate. Remove from heat and cool.
3. Combine Kinnikinnick All Purpose Flour Blend, baking soda, cocoa powder, salt and baking powder. Set aside.
4. Cream butter, vanilla, and sugar until light and fluffy. 
5. Add egg to creamed mixture, beat well after addition.
6. In a slow steady stream, add melted chocolate. Mix until incorporated scraping down bowl mid-way.
7. Slowly add dry ingredients to creamed mixture. Mix until fully incorporated.
8. Form dough with hands into a log. Cover with plastic wrap and place on counter (dough does not need to be chilled prior to working off).

Working Off Dough

1. Divide dough into 3 portions.
2. Roll dough on a lightly floured surface - about ⅛” thick (use Kinnikinnick All Purpose Flour Blend to aid in rolling out cookies).
3. Cut out dough using your favourite cookie cutter shape (approx. 2" diameter). Continue with remainder of dough. (approx. 60 wafers).
4. Place Chocolate Wafers on parchment-lined baking trays and bake in preheated oven for 7 - 8 minutes. Cool for 5 minutes and remove from pan.
5. Match cooled Chocolate Wafers together for top and bottom.

Raspberry Cream Filling 

1. In a small pot melt chopped chocolate and cream. Set aside to cool slightly.
2. In a medium bowl, mix cream cheese until soft.
3. Add icing sugar and mix until smooth.
4. Slowly add melted chocolate mixture and mix until combined.
5. Add raspberries and food colouring. Mix just until combined.
6. Cool filling for 2 hours. Mixture should be semi firm prior to piping in cookies.

Assembly 

1. Pipe approximately ½ tablespoon filling on base of cookie (finished side down).
2. Place wafer on top (finished side up).
3. Let filled Raspberry Cream Chocolate Cookies set in refrigerator for 1 hour.

Chocolate Coating (melt prior to dipping)

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
2. Remove from heat and cool slightly.
3. Dip set Raspberry Cream Chocolate Cookies halfway in melted chocolate or use a pipping bag to drizzle chocolate.
4. Allow excess chocolate to drip off prior to placing on parchment paper.
5. Decorate with optional confetti sprinkles.
6. Let set in the refrigerator for 30 minutes or overnight.

Yields 30 sandwich cookies