VALENTINE SANDWICH COOKIES
Provided by Becky
Time 1h30m
Number Of Ingredients 13
Steps:
- Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated. Whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.
- Divide the dough in half, and shape it into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
- When the dough is chilled, preheat the oven to 350 F. Line a baking sheet with parchment paper or a baking mat. Set aside. Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8-1/4 inch thickness. Use a heart-shaped cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
- Bake the cookies for 9-10 minutes, then transfer to a wire rack to cool completely. Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. Add the powdered sugar slowly until the filling is smooth. It should be slightly stiffer than cupcake frosting. Add pink or red food coloring until the desired color is reached.
- Transfer the filling to a piping bag fitted with a large round tip (or a freezer zip-lock bag with the corner snipped off.) Pipe the filling onto half of the cookies, and top with the remaining cookies to form a cookie sandwich.
EASY VALENTINE SANDWICH COOKIES
This recipe makes 17- 3 inch sandwich cookies and 17 - 1 1/2 inch heart shaped cookies. You'll need a 3-inch heart shaped cutter and a 1 1/2-inch heart shaped cutter. Frost with Pink Valentine Frosting (see recipe).
Provided by Laria Tabul
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 17
Number Of Ingredients 8
Steps:
- In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.
- In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
- Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
- Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 24.7 g, Cholesterol 39.7 mg, Fat 11.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 7 g, Sodium 155.7 mg, Sugar 10.5 g
EASY VALENTINE SANDWICH COOKIES
Turn your Valentine's day baking into a fun activity with your kids with this easy recipe! Here's How.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 40
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix and flour until well blended. Add butter and egg; stir until soft dough forms.
- On floured surface, roll dough to about 1/8-inch thickness. Cut with 2 1/4-inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet.
- Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- Divide frosting into six small bowls. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink.
- For each cookie sandwich, spread about 1 teaspoon frosting on the bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 1 g, TransFat 1 g
VALENTINE SANDWICH COOKIES
Delightfully sweet and simple, these soft butter cookie sandwiches feature a cute candy heart and a swirl of pink, raspberry-flavored buttercream.
Provided by Jessica - The Novice Chef
Categories Cookies
Time 2h12m
Number Of Ingredients 13
Steps:
- Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for one minute, to ensure that the mixture is smooth and creamy. Add in the eggs, and beat together for 30 seconds.
- Next, add in the powdered sugar, cornstarch, vanilla bean paste, and salt. Beat together for 30 seconds, or until fully incorporated. Lastly, add in the flour. Beat to incorporate.
- Wrap the dough in plastic wrap, and chill in the refrigerator for 1 hour.
- Once the dough has chilled, unwrap the plastic wrap, and place the dough onto a lightly floured surface. Preheat the oven to 350°F. Line 1 - 2 large baking sheets with parchment paper, and set aside.
- Use a rolling pin to roll the dough out into a large sheet, about ¼ inch thick. Use a 1 ½ to 2 inch round cookie cutter to cut out as many cookies from the dough as possible. Place the cookies on the prepared baking sheets. Combine the remaining scraps of dough into a ball, roll it out into a ¼ inch thick sheet, and cut more cookies. Repeat these steps until all of the dough is used.
- Place 32 heart candies into the center of 32 of the cookies. Press the candy hearts into the dough so that they stick. You should have 32 cookies with candies, and 32 cookies without candies.
- Bake the cookies for 12 minutes. They will be slightly browned around the edges, but still soft to the touch. Remove the cookies from the oven, and place on cooling racks to cool completely.
- Once the cookies are cool, make the frosting. Add all of the frosting ingredients to the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes, or until a smooth and fluffy frosting has formed.
- Spoon the frosting into a piping bag fitted with a star piping tip. Start with the plain cookies, without candy hearts. Turn each one upside down, and pipe frosting onto the bottom. Top with the candy heart cookies, heart-side up. Gently press the cookies together so that they stick together and make sandwiches.
- Serve immediately. You may also store the cookies in airtight containers at room temperature for up to three days, or in the refrigerator for up to 5 days.
Nutrition Facts : Calories 259 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 112 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VALENTINE SANDWICH COOKIE POPS
These are a variation of our Valentine Heart Pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 sandwich pops
Number Of Ingredients 4
Steps:
- Follow sugar cookie recipe, but in Step 4, make rounds 1 3/4 inches instead of 2 1/2 inches, and don't cut out smaller hearts.
- Turn over half the batch of baked cookies so bottoms are facing up. Spoon 1 scant teaspoon sandwich filling onto centers. Center lollipop stick in each. Cover with matching cookie rounds. Let dry. If desired, use royal icing to adhere small hearts reserved from Valentine Heart Pops onto pops. Let dry. Pipe royal icing through a pastry bag fitted with a 1/16-inch tip in decorative dots around cookies. When dry, store in an airtight container up to 5 days.
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