Chocolate & Raspberry Cream Cookie Sandwiches

• FOR THE COOKIES:
• 3 ounces, weight Semi-sweet Chocolate
• 1 cup All-purpose Flour
• 1/3 cups Dutch-process Cocoa
• 1/4 teaspoons Baking Soda
• 1/2 cups Unsalted Butter, At Room Temperature
• 1/2 teaspoons Sea Salt
• 1/2 cups Granulated Sugar
• 1 whole Large Egg Yolk
• 3/4 teaspoons Vanilla Extract
• Coarse Red Sugar, For Sprinkling (optional)
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, At Room Temperature
• 2 Tablespoons Unslated Butter, At Room Temperature
• 1 cup Powdered Sugar, Sifted
• 1/2 cups Fresh Or Frozen Raspberries

1. Break chocolate into chunks and place in the bowl of a food processor with the blade attachment. Pulse several times until chocolate resembles a powdery, coarse meal.
2. Sift together flour, cocoa, and baking soda onto a sheet of parchment paper and set aside.
3. In the bowl of a standing mixer or in another large bowl, cream together butter, salt, and sugar until light and fluffy. Add egg yolk and vanilla extract and mix well. Scape down the sides of the bowl and add the ground chocolate and sifted cocoa mixture. Mix until a crumbly dough is formed, scraping down the sides of the bowl to incorporate all ingredients. Dump the dough onto a sheet of waxed paper and wrap tightly, which will help the dough to come together. Refrigerate for about 30 minutes to allow the dough to firm up a bit (not too much or it will be hard to roll).
4. While the dough is chilling, you can prepare the filling. Clean out the mixer bowl and beat cream cheese and butter on high speed for about 5 minutes until light and creamy. Add powdered sugar and beat for 5-8 more minutes on high. Reduce speed to low and add raspberries, blending until thoroughly combined. Place bowl in the refrigerator until the cookies have been baked.
5. Line 2-3 cookie sheets with parchment paper and preheat oven to 350u0b0F.
6. On a floured surface, roll dough out until it is about 1/8-inch thick. Roll it out slowly, as the dough will still be somewhat crumbly. Use your favorite cookie cutter to cut the dough into shapes and carefully lift each cookie onto the lined cookie sheets, spacing them about an inch apart. Gather all dough scraps together and roll out again, continuing this process until all dough has been used. Sprinkle each cookie with some coarse red sugar.
7. Bake for 10 minutes, then remove cookie sheets from oven. Leave cookies on the trays for about 5 minutes, then carefully remove them to cooling racks and allow to cool completely.
8. Spoon filling into a piping bag (you can also use a sandwich bag with the corner trimmed off). Flip over one cookie and pipe a mound of filling onto it, making sure to keep the filling 1/4-inch away from the edge. Gently press another cookie on top until the filling squeezes to the edges. Repeat until all cookies have been used. You will have some leftover filling, which makes a wonderful dip for everything from graham crackers to apples.
9. Store cookies in an airtight container in the refrigerator.
10. Adapted liberally from Smitten Kitchen

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Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-cream-cookie-sandwiches/ (may not work)