Chocolate Heart Sandwich Cookies

Happy Valentine's Day!   These little cookies are chocked full of deep chocolate flavor with just the right amount of fresh raspberry filling to melt your heart...And, the hearts of those you love.  

Ahhhh...

Super easy dough.  Super easy filling.  You can make your own raspberry puree like I did when I made these cupcakes.  Or, you can just use raspberry jam.  You can do this!  

I found this recipe in this month's issue of Martha Stewart Living.  Not a magazine I really enjoy but am receiving because Martha canned my favorite food magazine, Everyday Food.  That was the BEST food magazine ever created...Simple recipes...Recipes that worked every single time.  

Alas...I am so grieving the loss of my Everyday Food mag...Almost bereft, even.

And, yes, chocolate heart sandwich cookies do help...

These cutie little cookies were a big hit at work this week.  And, hey, who doesn't like heart cookies with sprinkles?

Enjoy a few of these with those you love...Or, with those you'd really, really like to love...

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Step-by-Step

Sift flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. 

In the bowl of a stand mixer, cream butter and sugar until light and fluffy, a solid 3 minutes.  

Add the egg, Crème de Cocoa and vanilla.  Beat well.

With the mixer on low speed, gradually add the flour mixture.  Mix well.  Dough will be tacky but will hold its shape.

Use a bowl scraper to gather the dough into a mound.  You'll be glad you did...

Divide dough in half. 

Flatten each half on plastic wrap until about 1/2 inch thick.  This is allow you to roll the dough less, thus using less flour and achieving a very tender cookie.

Wrap both halves in plastic wrap and refrigerate for at least an hour.

On a lightly floured surface, roll out one piece of the dough to 1/8 inch thickness.  This is beautiful dough.  So easy to roll out.  You will use very little flour, which is great because you will have a very tender cookie.  Did I mention tender cookies?  Tender, not fragile.     

Cut out heart shaped cookies.  Ahhh...

Place on prepared sheet pan.  

Bake as directed until the cookies are just firm to your touch and fragrant.  Chocolate can burn easily so please watch these little cuties.  Remove from the oven and let set on the pan for one minute.  

Remove to a wire rack and cool completely. 

Make the Raspberry Cream Filling: In the bowl of a stand mixer, cream butter and shortening.  Add the vanilla and raspberry puree and mix on medium until emulsified.  P.S. I added a few drops of hot pink gel food coloring.  Shhh...don't tell.  :)

It will look like little curds.

With the mixer on low speed, gradually add the sugar and salt.  Beat on medium speed until all the sugar is incorporated.  Scrape bowl as needed. 

Add Frambroise in 1 tbsp increments, beating on medium after each addition, until spreadable.

To assemble sandwich cookies, I used a pastry bag fitted with a large round tip to fill the underside of one cookie.

Place another cookie on the filling to form a sandwich (top sides facing out).

Sprinkle the exposed filling with sanding sugar or sprinkles.  Or, leave naked. ;-)  Refrigerate until the filling is set.

Chocolate Heart Sandwich Cookies

Inspired by Martha Stewart Living

Makes 3 dozen sandwich cookies (1 1/2 inch cookies)

Ingredients

1 1/2 cups +2 tbsp flour

3/4 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine salt

1/2 cup unsalted butter, room temperature

2/3 cup light brown sugar

1 egg

1 1/2 tbsp Crème de Cocoa (chocolate liqueur)

1 tsp pure vanilla extract (or vanilla bean paste)

Raspberry Cream Filling

1/2 cup unsalted butter, room temperature

2 tbsp shortening

1 tsp pure vanilla extract (or vanilla bean paste)

2 tbsp raspberry puree (or raspberry jam)

2-3 tbsp Frambroise (raspberry liqueur)

3 cups confectioners’ sugar, sifted

Pinch of salt

Colored sanding sugar or sprinkles for decoration

Directions

1. Sift flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. 

2. In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.  Add the egg, Crème de Cocoa and vanilla.  Beat well.

3. With the mixer on low speed, gradually add the flour mixture.  Mix well.  Dough will be tacky but will hold its shape.

4. Divide dough in half.  Flatten each half on plastic wrap until about 1/2 inch thick.  Wrap in plastic wrap and refrigerate for at least an hour.

5. Preheat oven to 350F.  Line two sheet pans with parchment paper.

6. On a lightly floured surface, roll out one piece of the dough.  Leave the other half in the refrigerator.  Cut out heart shaped cookies and place on prepared sheet pan.  Re-roll dough and repeat.  Use as little flour as possible.

7. Bake for 6 minutes for 1 1/2 inch cookies (measured from top to bottom) until just firm to the touch and fragrant.*  Remove from oven and let set on pan for one minute.  Remove to a wire rack and cool completely.  

8. Repeat with remaining dough.

* 2 inch cookies will take a few minutes longer.

To make the Raspberry Cream Filling

1. In the bowl of a stand mixer, cream butter and shortening.  Add the vanilla and raspberry puree and mix on medium until emulsified (will look like little curds).

2. With the mixer on low speed, gradually add the sugar and salt.  Beat on medium speed until all the sugar is incorporated.  Scrape bowl as needed. 

3. Add Frambroise in 1 tbsp increments, beating on medium after each addition, until spreadable.

Assemble sandwich cookies

1. Using a knife or pastry bag fitted with a round tip, fill the underside of one cookie.  Place another cookie on the filling to form a sandwich (top sides facing out).

2. Sprinkle the exposed filling with sanding sugar or sprinkles.

3. Refrigerate until filling is set.  Store in a closed container between wax paper.

Happy Heart Day!  Ellen

...and Natasha...