Chocolate wafer cookies with a homemade raspberry filling.
In the bowl of a stand mixer fitted with a paddle attachment, mix together sugar and egg until light and fluffy, about 3 minutes. Add the vanilla extract and mix to combine. With the stand mixer on low, slowly drizzle in the butter and chocolate mixture. Add in the dry ingredients and mix on low until combined.
Roll about a tablespoon of batter in the palm of your hand and press slightly to flatten. Roll in the sanding sugar and bake 10-12 minutes. Set aside and allow to cool.
Makes 14 cookies.
The Anthony Kitchen