| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 30 | Cookies | |
INGREDIENTS
| 1 1/2 | c | Butter; softened |
| 1 1/2 | c | Powdered sugar |
| 4 | ts | Vanilla extract |
| 3 | c | Flour |
| 1/2 | c | Heavy cream |
| 1 | c | Semisweet chocolate chips |
| 1/4 | c | Powdered sugar |
INSTRUCTIONS
DOUGH CHOCOLATE CREAM FILLING TOPPING Cream the butter in a medium bowl with electric mixer set at medium speed. Add 1 1/2 c confectioners' sugar and beat until smooth. Add the vanilla and mix until creamy. Scrape bowl. Add flour and mix at low speed until thoroughly mixed. Gather dough into 2 balls and flatten to disks. Wrap dough tightly in plastic wrap or place in an airtight plastic bag. Refrigerate for 1 hour or until firm. Preheat oven to 325~ F. Using a floured rolling pin, roll dough on floured board to 1/4" thickness. Cut out 2" hearts with cookie cutters. Continue using dough scraps, rerolling and recutting until all dough is used. Be careful not to overwork the dough. Place the cookies on an ungreased cookie sheet, 1/2" apart. Bake 16-18 minutes or until firm. Transfer to cool, flat surface. PREPARE CHOCOLATE FILLING: Scald the cream in a small saucepan and remove from heat. Stir in the chocolate chips and cover for 15 minutes. Stir chocolate cream until smooth, then transfer to a small bowl. Set filling aside and let it cool to room temperature. Spread 1 teaspoonful of chocolate filling on the bottom side of half of the cookies. Top with bottom side of another cookie, forming sandwich. Repeat with remaining cookies and cream. If you wish, sift confectioners' sugar over the finished cookies. Posted to MM-Recipes Digest by Mark Alexander <mark@alexr.co.uk> on 1998t,
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