Wine Pairing: Les Clos de Paulilles Banyuls Rimage
Ingredients for Cookies:
2 1/4 cup AP flour
1/2 cup natural cocoa powder
2 teaspoons cream of tartar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chipotle powder
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar, plus extra to coat the cookies
2 large eggs, room temperature
1 teaspoon vanilla extract
Ingredients for Raspberry Cream Cheese:
1 8oz package of cream cheese, room temperature
about 8 raspberries
2 tablespoons powdered sugar
pinch of salt
Preheat the oven to 400F degrees.
Whisk or sift together the dry ingredients: flour, cocoa powder, cream of tartar, cinnamon, baking soda, salt, and chipotle powder.
Cream the room temperature butter and sugar together with a mixer. Add the eggs one at a time then add the vanilla.
Add the dry ingredients in 3 parts to the wet ingredients with a mixer on the lowest setting. Be sure to scrape down the bowl regularly.
Bake at 400F for about 10 minutes, until the cookies start to crack at the surface. Let sit on the pan for a few minutes and then transfer to a cooling rack.
Sandwich the cooled cookies with a quick raspberry cream cheese.
Instructions for Raspberry Cream Cheese:
Mix all ingredients together. Spread on the cookies and refrigerate for an hour or so to set. (Or just enjoy right away!)