Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Miniature chocolate wafers are sandwiched together with a creamy raspberry filling.
Combine flour, 1/2 cup butter, sugar and whipping cream in bowl. Beat at low speed, scraping bowl often, until well mixed. Add melted chocolate; beat until well mixed.
Divide dough in half; wrap in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 400°F.
Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 1 1/2-inch round or square cookie cutters. Dip both sides of each cookie in sugar. Place cookies 2 inches apart onto greased cookie sheets; prick several times with fork.
Bake 6-8 minutes or until set. Let stand 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar, 1/2 cup butter and flavored syrup in bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
Carefully put cookies together in pairs, using 1 teaspoon filling for each sandwich cookie.
*Substitute 1 1/2 teaspoons strawberry syrup.
Dietary Fiber: <1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/342
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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