Raspberry Tres Leches Cake Sandwich Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp raspberry jam
• 1 tsp vanilla extract
• 1 cup tres leches cake filling (see below for recipe)

Tres Leches Cake Filling

• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 cup fresh raspberries, pureed

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat until light and fluffy.
4. Beat in egg and vanilla extract. Gradually add flour mixture and mix until just combined.
5. Divide dough into 24 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
6. Place cookies on prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Assembly

1. Once cookies are completely cool, use a serrated knife to cut off the top third of each cookie to create a sandwich shape.
2. Place about 1 tablespoon of tres leches cake filling onto one half of each cookie. Top with another cookie, bottom side up, to create a sandwich.

Tres Leches Cake Filling

1. In a small saucepan over medium heat, whisk together heavy cream, evaporated milk, and whole milk.
2. Bring mixture to a simmer and cook for 5-7 minutes or until slightly thickened.
3. Remove from heat and stir in granulated sugar, egg yolks, and vanilla extract.
4. Stir in pureed raspberries.

Note: This recipe makes about 12 cookies, depending on size.