1. Prepare the cookies. Whisk flour, baking powder, and salt in a medium bowl.

2. Melt chocolate and 1/4 cup butter in a small saucepan over low heat (or in microwave), stirring often, just until melted and smooth. Cool slightly so that it no longer feels hot to the touch.

3. In a large bowl, use an electric mixer on medium speed to beat eggs and sugar until light, about 1 minute. Beat in vanilla. Add cooled melted chocolate mixture and beat until blended. On low speed, mix in flour mixture just until blended. Refrigerate cookie batter for about 30 minutes to firm slightly.

4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of batter about 2 inches apart on prepared sheet. Bake 9 minutes or until tops are rounded, slightly shiny, and cracked, and centers are still soft. Remove sheets from oven and slide parchment off onto a wire rack. Let cookies cool for a few minutes, then transfer with a metal spatula to racks to cool completely. Return parchment to pans and continue baking with remaining dough.

5. After cookies have cooled, prepare the raspberry creme. Using an electric mixer, beat butter, sugar, and jam in a medium bowl until smooth and creamy. Add a little more sugar if needed to bring icing to a spreading consistency. (May be made a few days in advance and refrigerated in an airtight container; bring to room temperature before using.)

6. Assemble the cookies. Spread about 1 tsp. of the raspberry creme on the flat side of one cookie, then place the flat side of a second cookie over the filling to form a sandwich. Repeat with remaining cookies.

Source: Hannaford fresh Magazine, January - February 2010