Twelve Days of Christmas Cookies: Chocolate Raspberry Sandwich Cookies

Cookies:
2 chocolate cake mixes
4 eggs
2/3 cup oil

Filling:
½ cup salted butter
½ cup seedless raspberry jam
2 Tbs heavy cream
1 tsp vanilla extract
2 cups (8 oz) powdered sugar
Heart candies or sprinkles, optional

Cookies:
Preheat oven to 375°F. Line baking sheets with parchment paper.

Beat all cookie ingredients until well mixed. Chill dough for 60 minutes, or until firm enough to roll into balls. Roll into small balls (I use a level small cookie scoop, and then roll into 1” balls). Place on ungreased cookie sheets, about 2” apart.

Bake for 8 minutes** (See NOTE for baking instructions if using heart candies/sprinkles on top cookie). Remove from oven and immediately drop hot cookie sheet on counter to flatten cookies slightly. Cool cookies completely on a wire rack before frosting.

Filling:
Beat butter, jam, cream, and vanilla until combined. Beat in powdered sugar until smooth. Add additional cream, if needed, to make a spreadable (but thick) frosting.

Spread one plain cookie with about 1 Tbs of the filling. Top with a cookie with heart candy, if using. Store cookies in the refrigerator.

BAKING NOTE: If you want to add a heart candy to the top cookie- bake cookies for 5 minutes. Remove from oven and gently press a heart candy into the dough. Return baking sheet to the oven and cook for an additional 3-4 minutes. (You will only need to add candies to half of the cookies; the bottom cookies should be plain.)

Makes about 3 dozen sandwich cookies

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