When life gives you extra mascarpone whipped cream, make chocolate raspberry sammies. That’s how the saying goes, right? # 354: Raspberry Sandwich Cookies

These are definitely in the category of “how do I eat this without all the filling squishing out?” Answer: You don’t. You embrace the squish.

The little raspberry on top makes the whole thing look like a mini circus tent.

Layers of chocolate shortbread, piped mascarpone whipped cream and cream-filled raspberries. While it felt unique in the moment, it seems that my brain frequently defaults to this combination (ahem, looking at you strawberry shortbread stack and sunny mascarpone shortbread bars.) I mean it’s delicious, so good job brain.

With cocoa powder taking up some of the dry ingredient capacity, these naturally have less gluten formation and crumble magically with each bite.

I was fully absorbed in my audiobook and completely forgot to take photos of the dough mixing, chilling and rolling. Blame the book!

I had extra mascarpone whipped cream left over from a frosting test for a funny cake I’m making later this week. If I get my act together, it’ll be my next post! For now, all I’ll say is that swiss meringue buttercream holds food coloring much better than this does.

Fruit army, assemble.

Why? Because nobody wants a pocket of air when they take a bite of cookie.

Almost too cute to put the cookie lid on.

Raspberry pompom pizzazz.

Happy munching!

Cookie recipe from: https://www.girlversusdough.com/chocolate-alfajores/