Heart Sandwich Cookies

Name: Heart Sandwich Cookies
Ingredients: 0.5 cup old-fashioned rolled oats; 1 cup all-purpose flour (spooned and leveled), plus more for rolling; 0.333 cup whole-wheat flour; 0.5 teaspoon coarse salt; 0.75 cup (1 ½ sticks) unsalted butter, room temperature; 0.5 cup packed light-brown sugar; 0.5 teaspoon pure vanilla extract; 0.5 cup chocolate-hazelnut spread or jam

3.9

(59)

1 Review

By

Martha Stewart Test Kitchen

Updated on February 2, 2021

Yield:

30

These sweet cookies make the best treats for your loved ones.

Ingredients

½ cup old-fashioned rolled oats
1 cup all-purpose flour (spooned and leveled), plus more for rolling
⅓ cup whole-wheat flour
½ teaspoon coarse salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
½ cup packed light-brown sugar
½ teaspoon pure vanilla extract
½ cup chocolate-hazelnut spread or jam

Directions

Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until golden, about 10 minutes. Transfer to a medium bowl; stir in flours and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl. Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and refrigerate until firm, 2 hours.
Preheat oven to 325 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed. Cut out cookies with a 2-inch heart-shaped cookie cutter; place 1/2 inch apart on two parchment-lined baking sheets. Bake until cookies are golden around edges, 12 to 15 minutes, rotating sheets halfway through. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough, chilling if too soft (reroll and cut scraps). Spread filling on flat side of half the cookies; top with remaining cookies.