Raspberry & Chocolate Cookie Stack Cakes

• Vegetarian

• Produce

  • 1 cup Raspberries, fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 2/3 cups All-purpose flour, unbleached
  • 1/2 tsp Baking powder
  • 1/3 cup Cocoa, natural unsweetened
  • 3 tbsp Confectioners' sugar
  • 1/2 tsp Gel food color, Red
  • 1 1/8 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Heavy whipping cream

Found on savingdessert.com

Description

Ingredients

• FOR THE COOKIES:
• 1 cup granulated sugar
• ½ cup unsalted butter, room temperature
• ¾ teaspoon salt
• ½ teaspoon baking powder
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1⅔ cups unbleached all-purpose flour
• ⅓ cup natural unsweetened cocoa
• ½ to 1 teaspoon red gel food color (optional)
• FOR THE FILLING:
• 1 cup fresh raspberries, plus more for garnish is desired
• 2 tablespoons granulated sugar
• 1 cup heavy whipping cream
• 3 tablespoons confectioners sugar
• ½ teaspoon pure vanilla extract

Directions

• For the cookie dough:
• Prepare two pieces of parchment paper to fit your baking sheet.
• In the bowl of a stand mixer combine the sugar, butter, salt and baking powder. Blend until fluffy, about 2 minutes
• Add the egg and vanilla and mix on medium until blended.
• Add the flour and cocoa and mix on low until the dry ingredients are incorporated.
• Add the food color, if using, and beat on medium until all ingredients are blended.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Lightly dust a piece of parchment paper with a mixture of cocoa powder and flour. Roll out half the dough to ⅛ inch thickness. Cut into heart shaped cookies using a 2½ inch cookie cutter.
• Bake for 8-10 minutes taking care not to burn. If you can smell chocolate, they are done. Allow the cookies to cool on a wire rack then refrigerate until ready to assemble the stack cakes.
• (May be made 1 day ahead)
• To prepare the filling:
• Process the raspberries in a food processor until smooth. Strain into a small bowl using a fine sieve pressing the pulp through the mesh using the back of a spoon. Discard the raspberry seeds. Stir in 2 tablespoons granulated sugar (more or less to taste) and refrigerate until needed.
• In the bowl of a stand mixer fitted with the whisk attachment, blend the confectioners sugar, whipping cream and vanilla until soft peaks form. Drizzle with about ¾ of the raspberry puree and fold to create swirls.
• To assemble the stack cakes place one heaping teaspoon of the whipped cream on top of one cookie. Add another cookie on top and press slightly to compress the shipped cream to about ¼ thick. Repeat with 4 more cookies. Top each stack with a large dollop of the whipped cream and drizzle with the remaining raspberry puree. Swirl decoratively. This recipe will make 30 cookies, enough for 6 stack cakes. When assembled refrigerate the cookie stack cakes for 24 hours before serving.
• Raspberry whipped cream adapted from Martha Stewart