Get into the Valentine Spirit!

Feb 1, 2024 | Recipes

Get into the Valentine Spirit!
Oh, what fun to mess in the kitchen- maybe with your grandchildren, friends or significant other! Get into the Valentine spirit with these products and our delicious double chocolate sandwich cookie recipe which feels like love in every bite!

The Cutest Valentines Day Inspired Kitchen Items!

SMEG Pink Hand Mixer
SMEG Pink Hand Mixer

Heart Cookie Cutter
Heart Cookie Cutter

Watercolor Heart Linen/Cotton Napkins – Set of 4
Watercolor Heart Linen/Cotton Napkins - Set of 4

Baking Bundle, Geranium Pink
Baking Bundle, Geranium Pink

Melamine Mixing Bowls with Lids, Set of 6, Geranium Pink
Melamine Mixing Bowls with Lids, Set of 6, Geranium Pink

 
Double-Chocolate Heart Sandwich Cookies
INGREDIENTS
FOR THE COOKIES:

  • 1cupunsalted butter,softened
  • 1cupgranulated sugar
  • 1egg
  • 1teaspoonvanilla extract
  • 2cupsall-purpose flour
  • 3/4cupDutch-process cocoa powder
  • 1 1/2teaspoonbaking powder
  • 1teaspoonsalt

FOR THE BUTTERCREAM FILLING:

  • 1/2cupunsalted butter,softened
  • 1tablespoonhalf and half
  • 2cupspowdered sugar
  • 2-3drops red food coloring

EQUIPMENT

  • Stand mixer
  • Hand mixer
  • Rolling pin
  • Large rimmed baking sheet

INSTRUCTIONS
1. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the egg and vanilla extract and beat for 2 more minutes.
3. Slowly add in the flour mixture and mix until all combined and well-incorporated.
4. Divide dough in half and shape into two discs. Wrap each disc in plastic wrap and chill in the fridge for 30 minutes.
5. In the meantime, preheat oven to350°Fand line baking sheets with parchment paper or silicone baking mats.
6. Taking a portion of the dough out of the fridge at once, turn dough onto lightly floured surface and roll the dough to about 1/4-inch thickness. Use a heart-shaped cookie cutter (or a round cookie cutter) to cut out the dough and transfer them to the prepared baking sheet.
7. Repeat until all your dough has been used up. Bake for 12 minutes then transfer to wire rack to cool completely.
8. While the cookies are cooling, make your buttercream.
9. Cream together butter and half and half, then slowly add the powdered sugar. Once it’s all combined, about 2 minutes, add the red food coloring. Add more for a darker red color, if desired.
10. Pipe the buttercream onto one half of the cooled cookies and sandwich together with another half.
11. Store in an airtight container for up to 5 days.

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