Homemade Valentine Sandwich Cookies

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As I was browsing for good Valentine’s themed cookie recipes, I came across two great sandwich cookie recipes from the Martha Stewart website. I used the sugar cookie recipe and chocolate cookie recipe (with some adjustments) and made my own fillings. The pink sugar cookies are filled with a chocolate ganache and the chocolate cookies are filled with a raspberry filling.

These are a bit time-consuming but certainly well worth it! Here are my adjusted recipes:

Chocolate Cookies

Makes about 30 or more sandwiches

  • 2 1/2 cups all-purpose flour, plus a bit extra for rolling
  • 1 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 1/3 cup packed light-brown sugar
  • 2 large eggs

Mix your dry ingredients (top four) together and set aside. Beat the sugar and eggs together and then slowly add the butter as you mix. This will prevent the egg from cooking. Then add the dry mixture a little bit at a time stirring constantly until it forms a stiff dough. If the dough is too dry and crumbly try adding a bit of milk.

Split the dough into three pieces and roll each piece between two pieces of wax paper or baking parchment until the dough is about 1/8 inch thick. Then place onto baking sheets and refrigerate for 30 minutes or until very firm.

Turn the oven to 350 degrees and let it heat while you cut the dough. Cut out hearts and place them 1/2 apart onto sheets lined with baking parchment. Re-roll the excess dough and stick it back in the refrigerator for a few minutes to harden again so you can cut it with the next batch.

Before baking, place the sheets of cookies in the freezer for 15 minutes. Then bake at 350 for 6 minutes, rotate the sheets, and bake for 6 more minutes or until firm. Cool on wire racks.

Pink Sugar Cookies

Makes about 30 or more sandwiches

  • 4 cups all-purpose flour, plus a bit extra for rolling
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 sticks unsalted butter, softened
  • 1 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • Red or pink gel-paste food coloring

Mix the dry ingredients (top three) together and set aside. Beat the butter and sugar together in a mixer until they are fluffy and soft. Then add the eggs and vanilla. With the mixer on a very slow speed, add the dry mixture a little bit at a time until it forms a soft dough. To keep the dough from being sticky, be careful not to over-mix after the dry ingredients are incorporated.

Divide the dough into as many shades of pink you want to have (I did 3). Then, in a shallow plastic container, add the food coloring one drop at a time into the dough. A little bit goes a long way! Knead the dough until the food coloring is evenly distributed, and then pat into disks and refrigerate for an hour or more until they are firm.

Once the dough is firm, roll out each piece 1/8 inch thick between floured sheets of wax paper or baking parchment and refrigerate until firm again (about 15 minutes).

Pre-heat the oven to 325 degrees. Then cut out heart shapes and place them 1 inch apart on sheets lined with baking parchment. Freeze for 15 minutes and then place in the oven. Bake for 6 minutes, rotate the sheets, then bake for 6 more minutes or until firm. You want to make sure they do not brown. Then cool on wire racks.

Once the cookies have fully cooled, you can add fillings.

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Chocolate Ganache

  • 6 oz semisweet or bittersweet chocolate
  • 1 cup heavy cream

Chop the chocolate until fine and place it into a bowl. Heat the cream over low heat until it begins to simmer. Remove from heat and pour the cream over the chocolate. Let it sit for 5 minutes, then stir until smooth. Let the mixture cool and set for about 45 minutes to an hour, stirring every 5 to 10 minutes.

Once it is thick and smooth (but not hard!) spread a layer onto a heart cookie and place another on top to make a sandwich.

Let the sandwich cookies sit until the filling has fully cooled, then store in an air-tight container.

Raspberry Filling

  • 1 cup raspberry jam
  • Juice of 1 lemon
  • 4 tablespoons of cornstarch

Heat the jam and lemon juice in a small saucepan over low heat. Add the corn starch and stir until thick.

Once the filling has cooled somewhat (not fully!), use a knife to spread a thick layer onto a heart cookie and place another on top to make a sandwich.

Let the sandwich cookies sit until the filling has fully cooled, then store in an air-tight container.

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Share these with your loved ones, but make sure to enjoy a few yourself with coffee, milk, or tea. Yum!

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I will be posting the DIY Rose and Earl Grey teabags also featured in this post very soon.

Happy Valentine’s Day to all!

Xoxo,

Lily

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