Sweet Raspberry and Tahini Sandwich Cookies with Spoon Fork Bacon

Do you have a favorite food blog? Without a doubt mine is Spoon Fork Bacon. The standout photography, innovative yet accessible recipes, and hilarious writing make the site a pleasure both to read and to cook from. So I'm super excited to be sharing a Valentine's Day cookie recipe they created just for us! These sandwich cookies are part of a collaboration with Spoon Fork Bacon founders Teri Lyn and Jenny. Enjoy their recipe here today, and tomorrow check out their blog to snag my DIY packaging idea for homemade Valentine's Day sweets. 

This recipe is the perfect example of why I adore Spoon Fork Bacon. It's fun but refined. Eye-catching and mouthwatering. Impressive to behold yet deceptively easy too! Plus in true Spoon Fork Bacon fashion, an unexpected twist elevates an old fave to new heights: the tahini gives the filling a subtle buttery richness, and the raspberries impart a soft mauve hue for a sophisticated V-Day treat!

Oh, and that's not all! Williams Sonoma sent Spoon Fork Bacon a whole slew of Valentine's Day treats, and the gals have asked me to help give it away! You can enter to win a huge package of heart-shaped kitchen tools. Simply leave a comment telling us about the sweetest Valentine's Day gift you've ever given or received! We'll pick our favorite tomorrow night and will ship the goodies in time for the 14th. (US residents only, please! It's a huge box!) And stay tuned for tomorrow's fun DIY—it's the perfect complement to these cookies!

Sweet Raspberry and Tahini Filled Butter Cookies
Makes 36. Recipe and Photos Courtesy of Spoon Fork Bacon. 

Filling Ingredients:
1/3 cup tahini
1 cup fresh raspberries
1/2 cup powdered sugar

Cookie Ingredients:
1 cup (2 sticks) unsalted butter
1 cup superfine sugar
3 1/2 tablespoons whole milk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 375˚F. Blend filling ingredients in food processor until smooth. Set aside. In a stand mixer or with a hand mixer cream butter and sugar. Add milk, egg, and vanilla. In another mixing bowl, whisk dry ingredients. Pour into butter mixture and mix until dough forms. Divide dough into two discs, wrap in plastic wrap, and refrigerate for 1 hour. Lightly flour a clean surface. Roll out 1 disc of dough to 1/8 inch thickness. Using a 2” or 2.5” circle cutter punch out 36 circles. Place on parchment lined baking sheet, 1 inch apart. Bake for 6 to 7 minutes or until cookies barely begin to brown around the edges. Remove from heat and transfer to a cooling rack. Lightly flour a clean surface and roll 2nd disc of dough to 1/8” thickness. Using a 2” or 2.5” circle cutter punch out 36 circles. Then using a 1/2” circle cutter, punch out small circles within the bigger circles to create a doughnut shape. Bake and cool as with first batch. Once cooled, spread 1 1/2 teaspoons of the raspberry-tahini filling into the center of the first set of cookies. Top each cookie with a doughnut shaped cookie and serve.