Cream Cookie Sandwich Hearts Recipes

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CREAM COOKIE SANDWICH HEARTS



Cream Cookie Sandwich Hearts image

These pretty pink-sugar-encrusted hearts sandwiched together with red-currant jelly are perfect for Valentine's Day. The secret to the cookies' sparkly pink coating is sanding sugar colored with a small amount of cherry-pink powdered food coloring.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36 cookie sandwiches

Number Of Ingredients 7

2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1/3 cup heavy cream
1/4 teaspoon vanilla extract
Pinch of salt
1 1/4 cups pink sanding sugar, for rolling
3/4 cup red-currant jelly

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, mix flour, butter, cream, vanilla, and salt until smooth. Flatten dough into 2 equal discs, and wrap in plastic. Chill until firm, 2 to 3 hours.
  • Arrange rack in middle of oven. Heat oven to 325 degrees. Line 3 baking sheets with Silpat baking mats or parchment paper.
  • On a well-sugared surface, roll out dough, one half at a time, to a 1/8-inch thickness, continuously sprinkling sugar over the dough while rolling. Using a 2-inch heart-shaped cutter, cut out 72 heart shapes. Place 24 cookies on each baking sheet. Chill all cookies until firm, about 10 minutes.
  • Bake cookies, one sheet at a time, until light golden brown, about 15 minutes. Transfer to a rack to cool.
  • In a small bowl, stir jelly until smooth. Place jelly in a small pastry bag fitted with a No. 11 plain round tip, and pipe 1/2 teaspoon per cookie on half of the cookies. Place remaining cookies on top to form sandwiches.

PINK HEART SANDWICH COOKIES



Pink Heart Sandwich Cookies image

The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. What holds these charming sandwich cookies together is a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch. (This is the corrected version of this recipe.)

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h25m

Yield Makes 51 (eighteen 1-inch sandwich cookies, eighteen 1 1/2-inch sandwich cookies, and fifteen 2-inch sandwich cookies)

Number Of Ingredients 9

2 cups sifted all-purpose flour, plus more for parchment
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1 stick unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Red and pink gel-paste food coloring
Cream Filling

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.

CREAM SANDWICH COOKIES



Cream Sandwich Cookies image

We had these at a beautiful bed and breakfast in Berlin, Ohio..I am forever indebted to our lovely hostess for this recipe..awesome sandwich cookie

Provided by grandma2969

Categories     Dessert

Time 22m

Yield 3 dozen

Number Of Ingredients 11

1/2 cup butter
1 cup brown sugar, packed
2 large eggs, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
2 3/4 cups flour
4 tablespoons butter, softened
1 -2 tablespoon half-and-half
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Mix in order given, combine well.
  • Put cookie mix in a cookie press and put strips on cookie sheet.
  • Bake at 350° for 7-8 minutes. Do not overbake.
  • Cut into cookie pieces.
  • Put filling between 2 cookies to form a sandwich.
  • To prepare FILLING INGREDIENTS:.
  • Beat filling ingredients till smooth about 4 minutes.

Nutrition Facts : Calories 1477.3, Fat 51.2, SaturatedFat 30.8, Cholesterol 264.9, Sodium 827.4, Carbohydrate 240, Fiber 3.5, Sugar 149.9, Protein 16.7

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