Dark Chocolate Raspberry Sandwiches (Print Version)

# Ingredients:

→ Cookies

01 - 10 tablespoons unsalted butter, room temperature
02 - 1 cup Truvia® Sweet Complete™ All-Purpose Sweetener
03 - 1 teaspoon vanilla extract
04 - 3/4 teaspoon kosher salt
05 - 1 large egg, room temperature
06 - 1/2 cup Dutch process cocoa powder, sifted
07 - 2 1/2 cups all-purpose flour, spooned and leveled

→ Raspberry Buttercream

08 - 1 cup raspberries (fresh or frozen)
09 - 4 tablespoons Truvia® Sweet Complete™ All-Purpose Sweetener
10 - 1–2 tablespoons water
11 - 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
12 - 2 1/2 cups Truvia® Confectioner’s Sweetener, sifted
13 - 1 teaspoon vanilla extract
14 - 2–3 tablespoons heavy cream
15 - Pinch of salt

# Instructions:

01 - In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and Truvia® Sweet Complete™ until smooth and creamy. Add vanilla and salt and mix on medium speed until well combined. Scrape down the sides of the bowl and add the egg. Mix until incorporated. Add sifted cocoa powder and mix on low speed until combined. Gradually add flour, 1/2 cup at a time, until the dough forms a ball and pulls away from the edges of the bowl. If needed, add milk 1/2 tablespoon at a time.
02 - Transfer dough to a large piece of parchment paper and top with a second piece. Use a rolling pin to roll the dough between the parchment layers until 1/4-1/2 inch thick. Slide the dough onto a baking sheet with parchment still in place. Chill in the refrigerator for 60 minutes.
03 - Remove chilled dough from the fridge and use a 2-inch round cutter to cut circles. Transfer cutouts to a parchment-lined baking sheet, spacing them 1 inch apart. Gather dough scraps, reroll, chill if needed, and repeat cutting. Chill cookie rounds for an additional 15 minutes.
04 - Preheat oven to 350°F (175°C). Bake cookies for 9-10 minutes, or until the edges are firm and centers are set. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
05 - In a small saucepan over medium heat, combine raspberries, Truvia® Sweet Complete™, and water. Stir frequently until raspberries release juices. Use a spoon to press down the fruit and cook until thickened. Strain puree through a fine mesh strainer into a bowl and cool to room temperature or refrigerate to speed up cooling.
06 - Beat butter in a stand mixer until pale and creamy. Gradually add Truvia® Confectioner’s Sweetener, mixing on low speed until combined, then increase to medium-high speed and beat until light and fluffy. Add raspberry puree, salt, and heavy cream (as needed) to reach the desired consistency. Beat frosting on high for 1 minute until fluffy. Pipe buttercream onto the flat side of one cookie, top with another cookie, and gently press to form a sandwich. Repeat with remaining cookies.
07 - Refrigerate cookie sandwiches to allow the buttercream to set before serving. Store tightly covered in a cool, dry place.

# Notes:

01 - Store cookies in a tightly covered container to maintain freshness.

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