From PILLSBURY BAKING
Makes 12 sandwich cookies
This “delight”ful recipe is full of flavor and the powdered sugar makes for a beautiful display on your dessert table.
1 box (15.5 oz) of your favorite PILLSBURY Chocolate Brownie Mix
1/4 cup PILLSBURY BEST All Purpose Flour
1/2 cup LAND O LAKES Unsalted or Salted Butter, melted
1 EGGLAND’S BEST egg
1 teaspoon vanilla
1/4 cup plus 2 tablespoons red raspberry preserves
2 to 4 teaspoons DOMINO or C&H Confectioners Powdered Sugar
12 fresh raspberries (about 1/2 cup)
1.Heat oven to 375 degrees. In large bowl, stir together brownie mix and flour. Add butter, egg, and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
2.Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
3.Bake 10 to 13 minutes, or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4.Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.
Find this recipe and more holiday treats at pillsburybaking.com