Best Cream Cookie Sandwich Hearts Recipes

CHOCOLATE HEART SANDWICH COOKIES

Steps:

• Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
• Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

EASY VALENTINE SANDWICH COOKIES

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.

PINK HEART SANDWICH COOKIES

Steps:

• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just incorporated. Remove from the mixer and and knead until a dough forms.
• Divide dough into 3 or 4 pieces, depending on how many shades of pink you would like the cookies to be. Working with 1 piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine, until desired shade is reached; the more food coloring you add, the darker the color will be. Flatten each piece of colored dough into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight. Bring to room temperature, about 10 minutes, before rolling.
• Preheat oven to 325 degrees with racks in top and lower thirds. Roll out each disk of dough between 2 sheets of lightly floured parchment to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each color and size for a total of thirty-six 1-inch, thirty-six 1 1/2-inch, and thirty 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
• Bake until barely golden brown around edges, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip) filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

SUGAR HEART SANDWICH COOKIES

Steps:

• Prepare dough as directed and chill for 2 hours.
• Preheat the oven to 375 degrees F.
• Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
• Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner's sugar, and pomegranate juice until smooth and fluffy. Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie. Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
• Recipe courtesy of Alton Brown

LINZER HEART SANDWICH COOKIES

Steps:

• Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
• In the bowl of your stand mixer fitted with the paddle attachment, add the butter, sugar, baking powder, salt and lemon zest. Mix on low to combine, then raise to medium speed and cream until smooth, 1 to 2 minutes. Add the egg yolk and vanilla and mix on medium speed until combined, about 30 seconds.
• Scrape the bowl and mix another few seconds. Add the all-purpose flour and almond flour and blend on low until combined. The dough will be very stiff. Once mixed, use your hand to incorporate any remaining flour by pressing and turning the dough around in the bowl.
• Take about half of the dough and roll out between two pieces of parchment to about 1/8 inch thick. Use a light sprinkling of all-purpose flour if the dough sticks to the parchment.
• For the cookie tops, cut out 16 to 18 cookies with a floured 2 3/4-inch heart-shaped cutter and arrange on one of the prepared baking sheets. Cut out the center of each solid heart with a smaller (such as 1 3/4-inch) heart-shaped cutter.
• For the cookie bottoms, gather the scraps and the other half of the dough and reroll. Cut out 16 to 18 more 2 3/4-inch hearts. Leave them solid and arrange on the second prepared baking sheet (see Cook's Note).
• Bake the cookie tops, rotating the baking sheet halfway through baking, until golden, 7 to 8 minutes. Bake the solid heart cookie bottoms, rotating the baking sheet halfway through baking, until golden, 12 to 14 minutes. Allow the cookies to cool completely on the trays before filling.
• Lightly dust the cookie tops with confectioners' sugar and set aside.
• Use a butter knife or small offset spatula to spread 1/2 to 1 teaspoon of jam over each cookie bottom. Carefully add the cookie tops. Place the remaining jam into a resealable plastic bag, snip off the end and pipe a bit into the center of each heart to fill in the space. The sandwich cookies can be store in a single layer in an airtight container at room temperature for up to 3 days.