Cream Cookie Sandwich Hearts

Name: Cream Cookie Sandwich Hearts
Ingredients: 2 cups all-purpose flour; 1 cup (2 sticks) unsalted butter, room temperature; 0.333 cup heavy cream; 0.25 teaspoon vanilla extract; Pinch of salt; 1.25 cups pink sanding sugar, for rolling; 0.75 cup red-currant jelly

5.0

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By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Yield:

36 cookie sandwiches

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.

Ingredients

2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
⅓ cup heavy cream
¼ teaspoon vanilla extract
Pinch of salt
1 ¼ cups pink sanding sugar, for rolling
¾ cup red-currant jelly

Directions

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.