Food & Cooking Recipes Dessert & Treats Recipes Valentine Sorbet Sandwiches By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Standard Yield: 9 Using sorbet instead of ice cream in these sandwiches cuts back on fat to be truly good to your loved ones. Ingredients ¾ cup all-purpose flour (spooned and leveled), plus more for rolling ⅓ cup unsweetened cocoa powder Fine salt 6 tablespoons (¾ stick) unsalted butter, room temperature ⅔ cup confectioners' sugar 1 large egg, lightly beaten ½ teaspoon pure vanilla extract 1 pint sorbet, such as raspberry or peach, softened Directions In a small bowl, whisk flour, cocoa powder, and pinch of salt. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add egg and vanilla; beat until combined. With mixer on low, gradually add flour mixture and beat until combined. Form dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Roll out dough between lightly floured parchment paper to 1/8-inch thickness. With a 3-inch heart-shaped cookie cutter, cut out 18 hearts, rerolling scraps once. Place cookies, 1 inch apart, on two parchment-lined baking sheets. Freeze until cookies are firm, 10 minutes. Bake until edges are crisp, 12 to 14 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks. Scoop scant 1/4 cup sorbet onto flat sides of 9 cookies; sandwich with remaining cookies. Wrap in parchment or waxed paper and freeze until firm, 20 minutes (or up to 1 week). Print