INGREDIENTS

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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