No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pink Heart Sandwich Cookies

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.)

  • prep: 1 hour 15 mins
    total time: 3 hours 25 mins
  • yield: Makes 51 (eighteen 1-inch sandwich cookies, eighteen 1 1/2-inch sandwich cookies, and fifteen 2-inch sandwich cookies)
Photography: Jonathan Lovekin

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, February 2013

Related Topics

advertisement

advertisement

Reviews (5)

  • 18 Mar, 2013

    These turned out terrific. I was sure to do all the cooling steps recommended and they were exactly like the picture. I had every neighborhood kid on the street coming to see what was in my cookie jar!

  • 14 Feb, 2013

    Follow this recipe if all you want to make is a bowl of crumbs. Ugh.

  • 14 Feb, 2013

    I don't know what LisaM1 and joanneg34 did, BUT THIS CAME OUT PERFECTLY FOR ME!! the dough was perfect and chilled wonderfully! the resulting cookies were adorable and i'll definitely use this again to make heart shaped cookies!

  • 13 Feb, 2013

    Yes, the cookie dough was very crumbly and that's when I came to look at the reviews. After seeing the one review posted, I threw the dough away. I agree, complete waste of time AND ingredients. Beautiful cookies on the cover and since this was your cover photo, can anyone on the Martha Stewart end give some tips on making the cookies?

  • 27 Jan, 2013

    The cookie dough was very dry and crumbly, and the baked cookie just tasted like flour. I wonder if there is an error in the amount of butter in the recipe. I was very disappointed and wouldn't bother to make this cookie again. Complete waste of time.