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I love these cookies and they are quite fun. I’m not romantic at ALL and neither is my husband. So lucky for us we don’t celebrate Valentine’s Day … But we do get to eat all these delicious chocolate shortbread cookies.
You’ll also need a 2.5″ and 3.5″ heart-shaped cookie cutter if you want heart-shaped sandwiches. Otherwise, use similar sized cookie cutters of your preferred shape.
1. In the bowl of your stand mixer using the paddle attachment, cream butter and sugar until fluffy. Stir in vanilla. Then add flour and mix well. (add food coloring if desired to get colored dough)
2. Separate dough into 2 halves and wrap each in plastic wrap then refrigerate for 1 hour.
3. Preheat oven to 350 F (180 C).
4. Remove half of the dough from the refrigerator. Unwrap it and put it onto a parchment paper lined work surface. Roll with a rolling pin until 1/4″ thick. Using your 3.5″ cookie cutter make 30 hearts.
5. Using your 2.5″ heart shaped cookie cutter, cut out a smaller heart in the center of 10 of the large hearts. These will be your center cookies. All remaining 20 cookies will be your base and top. See the related blog post for step-by-step photos. Place on a baking sheet lined with parchment paper. Bake for 10-12 minutes until very slightly browned.
6. Once your cookies are cool you will want to melt 1/2 of your chocolate. Put it in a microwave safe glass bowl and heat in the microwave for 30 second intervals, stirring in between, until chocolate is completely melted. Remove from the microwave and stir in remaining 1/2 of the chocolate chips. Stir to combine until all chocolate is completely melted. You just tempered your chocolate. Now pour 1/4 of the chocolate into a small piping bag with a tiny tip. Pipe a small amount of chocolate around the edge of the back of the middle cookies (the ones with the heart cut out).
7. Now stick it to the top of a base cookie. You should have no chocolate squirting out the sides if you did this correctly. Repeat with all of the remaining middle cookies.
8. Fill the center cutout of your cookie with candy hearts, sprinkles, little notes, candy bugs, candy dirt whatever. Then start piping a thin chocolate line on the top edge of the middle cookie (the one with the heart cut out).
9. Now take your solid third cookie (and best looking cookie if some aren’t fabulous) and put this one on top of the the piped chocolate. Put the sandwiches onto a tray. Refrigerate for 2 minutes so everything is secure before you put chocolate on everything.
10. Spread the remaining chocolate all over the top and sides of the cookie. If you don’t want to use chocolate you could also use a simple cookie icing. Refrigerate for 5 minutes until firm. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!