Ingredients
Method
Make the cookies
- In a food processor, pulse the freeze dried raspberries until they become a fine powder. You will have about ½ cup. If you have freeze dried raspberry powder, instead of whole freeze dried raspberries, you may skip this step and move onto the next one.
- In a medium bowl, whisk together ½ cup of the freeze dried raspberry powder, flour, baking powder, and salt. Set aside.
- In a medium sized bowl using a mixer fitted with a paddle attachment beat the butter and cream cheese together on medium high speed until creamy, about 1 minute. Add the sugar and beat until combined and fluffy. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the dry ingredients to the wet ingredients and beat on low speed until combined. Avoid over mixing. The dough will be soft and creamy.
- Flour your hands and a rolling pin. Divide the dough in half. Roll one of the halves of dough to a ¼ inch thickness on a floured piece of parchment paper or a silicone baking mat. It can be any shape. Repeat with the other half of dough on a separate piece of floured parchment paper or silicon baking mat. Flour the tops of both rolled out doughs and stack them on top of each other, with the parchment or mat still in between. Cover with a piece of cling wrap and place in the freezer for 30-40 minutes.
- Once the dough has chilled, Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat. Remove one sheet of dough and, using a 2 inch round cookie cutter, cut the dough into circles. Re-roll and cut the remaining dough scraps. I punch a heart shaped hole out of half of them to make these a little more festive, but you can skip this step. Repeat with the second sheet of dough.
- Arrange the cookies on the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes, or until very lightly browned on the edges. Allow the cookies to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Make the red wine ganache
- While the cookies bake and cool, make the ganache. In a medium saucepan, whisk together the cream, wine, cocoa powder, and sugar over medium heat. Allow the mixture to simmer for 5-6 minutes, stirring occasionally. Remove from the heat and stir in the chocolate, butter, and salt until everything is melted and combined.
- Allow to cool for 10 minutes at room temperature, and then transfer to the fridge to cool for 30-40 minutes. Make sure to stir it every 5-10 minutes, or the chocolate may seize up. You are looking for a spreadable consistency.
Assemble the cookies
- On the bottom side of one cookie, spread a thin layer of raspberry jam. Top with about ½ Tablespoon of that thickened red wine ganache and sandwich another cookie on top. Repeat with the remaining cookies. You will have some leftover ganache, which is fine! Look at the recipe notes for suggestions for what to do with it. The ganache will set on the cookies as it cools, so I recommend waiting a few hours before eating them.
- Cookies stay fresh in an airtight container at room temperature for 5 days, and a week in the fridge.
Notes
Raspberries: You can also start with freeze dried raspberry powder. If you do this, only use 1/2 cup and skip step one. It can sometimes be hard to find freeze dried raspberries, so strawberries will work as well. Make sure they are freeze dried, not the gummy kind
Wine: Any kind of red wine will work, just pick your favorite!
Chocolate: I reccomend 60% bittersweet chocolate because I think it balances well with the rest of the cookie. Semi sweet will work as well, but I prefer 60%.
Leftover Ganache: This recipe will yield extra ganache. Store leftovers in an airtight container in the fridge for up to a week. Reheat in10 second increments in the microwave, or on the stove stirring frequently to return it to liquid form. I recommend spooning over ice cream or dipping strawberries or pretzels in it.