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heart cookie sanwiches

Heart Cookie Sandwiches

5 from 3 votes
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Course: Dessert, Tea Time
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 30 5cm / 2in cookie sandwiches
Author: Lorena Salinas from Cravings Journal

Ingredients

For the cookies

  • 110 g unsalted butter soft, at room temperature
  • 150 g granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ⅛ tsp pink or red liquid food colouring
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 250 g all-purpose flour + more to dust the surface for rolling

For the cream cheese buttercream

  • 250 g unsalted butter at room temperature
  • 210 g cream cheese at room temperature
  • 150 g icing sugar
  • Pink or red food colouring

Instructions

For the cookies

  • Use a whisk to beat the butter, sugar and salt together until you have a creamy consistency.
  • Add the egg and mix it in until fully incorporated.
  • Add the vanilla and food colouring and mix once again.
  • Add the flour and baking powder and mix using a spatula. Once the spatula isn't helping anymore, knead slightly with your hands.
  • Cover the dough and place in the fridge for 30 minutes.
  • If your dough has been in the fridge for more than 30 minutes, it's possible that you will have to wait a few minutes for it to come back to room temperature before rolling it out to prevent it from breaking. Roll out the dough on a floured surface until it's 2-3mm thick. Use cookie cutters to cut the dough into hearts or whatever shape you prefer.
  • Use a thin metal spatula to lift the cookies from the surface.
  • Place the cookies on a non-stick baking tray. If your tray is not non-stick, line it with baking paper or silpat first.
  • Bake the cookies in a preheated oven at 180°C / 350°F for 5-8 minutes you want them to keep the colour so don't let them become golden.
  • Let them cool down completely before filling or the frosting will melt.

For the cream cheese butter cream

  • If it’s hot where you live or if your kitchen is too hot, don’t let the butter or cream cheese soften at room temperature before making the buttercream. However if it’s cold, then leave them outside of the fridge for a couple of hours before starting.
  • Beat the butter for 5 minutes from the moment it goes soft. Remember to stop halfway through to scrape down the sides and bottom.
  • Add the cream cheese and repeat the process.
  • Add the sugar and mix until everything is incorporated. Add food colouring little by little until you get the desired colour. I divided the buttercream and did two tones for mine :)
  • Fill a pastry bag fitted with a nozzle (optional) with the buttercream.
  • Place buttercream on one cookie and cover it with another cookie.
  • Place the cookies in the fridge for at least 30 minutes so that the buttercream solidifies. If you don't do this, the buttercream will escape the cookies as you bite into them.
  • Keep them in the fridge.
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