INGREDIENTS

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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