Chocolate and raspberries are one of those perfect combinations like basil and tomatoes, Snoopy and Woodstock, Scorcese and DiCaprio... just the right amount of tartness from the raspberries paired with just the right amount of sweetness from the chocolate. This Valentine’s Day sandwich luscious raspberry jam between simple shortbread cookies and you’ll send your loved ones swooning for more. I used a dairy free recipe from one of my favorite bloggers and bakers, Food Allergy Mama, Kelly Rudnicki. Although, any chocolate shortbread recipe will work, such as the Martha Stewart recipe linked below. Use a couple of heart shaped cookie cutters, differing in size, to create the window where your raspberry jam can sneak a peak!
Supplies
2 heart shaped cookie cutters, one twice as small as the other
raspberry jam (I prefer organic Cascadian Farm raspberry jam)
A delicious shortbread recipe:
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