These are my mom’s absolute favorite cookies, and I don’t blame her! The combination of soft, slightly-crumbly, slightly-crunchy cookie with sweet-tart raspberry filling is absolutely wonderful. Make these for someone you love this Valentine’s Day–that special someone is going to be very happy when you bring him or her one of these beauties. 🙂
Adapted from this recipe
Yield 12-15 sandwiched cookies
FOR THE COOKIES:
1 cup of oat flour
1 cup of whole-wheat pastry flour
1 cup of blanched almond flour
1/2 teaspoon of salt
1 cup of organic palm shortening OR softened refined coconut oil
1 cup of organic cane sugar
1 tablespoon of arrowroot powder + 2 tablespoons of water
1 teaspoon of vanilla extract
1 teaspoon of almond extract
FOR THE RASPBERRY JAM:
1 12-ounce bag of frozen raspberries, slightly thawed
1/2 cup-2/3 cup of organic cane sugar (depending on how sweet you want it)
1 tablespoon of arrowroot powder + 3 tablespoons of water
Pinch of salt
Squeeze of lemon juice
FOR THE COOKIES:
In a medium bowl, sift together the three flours and salt. Whisk to combine and set aside.
In the bowl of a stand mixer, beat together the palm shortening with the sugar on medium speed until light and fluffy, about 3 minutes. Turn off the mixer, scrape down the sides, and add the arrowroot/water mixture and extracts. Turn the mixer on low, then crank up to high and beat until everything is well-combined, about two minutes longer.
Add half of the dry ingredients to the wet ingredients and mix on low just until no clumps remain. Add the remaining half of the dry ingredients and do the same. The dough should hold together pretty well in a firm-ish ball. If it feels too wet, add another tablespoon or two of whole wheat pastry flour.
Squish the dough together and wrap it tightly in plastic wrap. Pop in the fridge for at least two hours or overnight to firm up.
When you’re ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Liberally flour a clean rolling pin and counter space with flour. Cut the dough ball in half and roll one of the two halves out until it’s about 1/4-inch thick (approximately). (Put the other half in the fridge while you roll out the first one.) Using a heart-shaped cookie cutter lightly dipped in flour, cut out as many cookies as you can. Then, using a small circular cookie cutter (I actually used an apple corer), cut out a little circle in half of the cookies you cut. This will be so you can see the jam in the center once the cookies are assembled!
Place the cut cookies on the prepared baking sheets, squish the scraps together, and repeat the same process described above with the dough scraps and other half of dough.
Bake the cookies in the preheated oven for 9 minutes, or until just beginning to brown around the edges. Let cool on the baking sheets for 10 minutes, then transfer to cooling racks to arrive at room temperature.
FOR THE FILLING:
Option one: you are a lazy potato and use store-bought raspberries preserves. I only judge you slightly.
Option two: YOU DO IT THE ABBY WAY.
Put the frozen raspberries in a saucepan with the sugar, pinch of salt, and lemon juice. Heat over medium and, using a spoon, smash those raspberries like they were somebody you detest. Once the raspberries have mostly broken down and released their juices, whisk together the arrowroot and water and drizzle the mixture into the raspberries. Whisk it quickly and reduce the heat down to low. Stir constantly until thickened, about 3-4 minutes.
Remove from the heat and put in the fridge to cool completely.
Take a cookie that DOES NOT have a circle cut out in the center and spread about a tablespoon or two of the raspberry filling all over. Carefully place a cookie that DOES have a circle cut out in the center on top. Repeat until you have no cookies left.
Put the cookies in an tight container and let them hang out overnight, or at least 3-4 hours if you’re impatient. Eat within 3 days.