Happy Valentines Day! I know – I am a little late this year. But hey, these raspberry sandwich cookies are great year round! I love the combination of raspberry and coconut. Divine. I purposefully made them bite-size small (just 1 inch) which might haven not been a good idea since I tend to eat a lot more of them the smaller they are…
I used freeze dried raspberry powder since it has a very intensive, natural and distinctive raspberry flavor. You could substitute it with raspberry flavor and pink food color (and a little bit more flour) but I don’t recommend that. Instead, why don’t you make your own fruit powder? Yep, it is more than worth a try and real easy. Stefani of the Cupcake Project tells you how in this great tutorial, all you need is fresh fruit, an oven and time.
- FOR THE COOKIES:
- 1 stick unsalted butter
- ⅔ cups flour
- ½ cup sugar
- 3 teaspoons raspberry powder
- FOR THE FILLING:
- ½ cup unsweet coconut milk
- ½ stick unsalted butter
- ½ cup cream cheese
- ⅔ cup powdered sugar
- Preheat oven to 350°F / 180°C.
- Cream the butter and the sugar until light and fluffy with the paddle attachment. With the mixer on low speed, add the flour until just slightly incorporated. Knead into a dough and rest for about 20 mins.
- Roll out the dough and cut small circles using a 1 or 2 inch cutter. Bake the cookies on a cookies sheet lined with parchment paper for about 8-9 minutes, they should stay pink and not turn golden.
- Let them cool down.
- Cream the butter and the powdered sugar with your electric mixer for about 5 minutes. Add the cream cheese and the coconut milk and keep beating for 1-2 minutes. Pour the filling into a piping bag and let it set in the refrigerator for about 30 minutes.
- Pip some filling onto the cookies and top with a second cookie. To harden the cream, let them rest in the refrigerator.