Archive | February, 2013

#23 Heart shaped cream filled cookies

18 Feb

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So begins the first of my list of 34 things to make before I turn 34. Valentines day was last week and I thought it was a good opportunity to try out these cute little cookies. I altered the cream filling only by tinting it pink. I brought these to work and they were done by midday so I take that as a sign that they were tasty. I would make these again for different occasions by changing the shape and maybe the colour of the cream filling.

The weather here is getting better and the snow has melted with the rain. Sign of spring maybe? Hoping anyways. This winter has taken it’s toll and I’m ready to be inspired again by my produce packs and the warm sun hitting my shoulders. I’m looking forward to a farm visit in a couple of weeks as well. It will be nice to reconnect with Jen and Dave and to see how the farm is doing. Also I think a little baking is in order that day!

Have a lovely week everyone and bake these cookies….

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Heart shaped cream filled cookies
recipes via Shutterbean

Cookies:

1 1/8 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp coarse salt
6 tbsp unsalted butter, melted
2/3 cup brown sugar, packed
1 large egg
cream filling (recipe below)

Whisk together flour, cocoa, baking soda, and salt. Stir together your butter,sugar, and egg. Add the wet ingredients to your dry and stir until a dough forms. Divide the dough in half and roll out each one on a sheet of parchment paper until 1/8 inch thick. Put in fridge until firmed up, about 30 mins.

Meanwhile make your cream filling…..

1/2 stick unsalted butter, softened
1 1/2 cups icing sugar
1/4 cups granulated sugar
2 tsp vanilla
1-2 tbsp milk
food colouring if needed

Beat butter with a mixer until light and fluffy. Add sugars and beat until mixed. Add vanilla and milk and food colouring. Mix until spreadable.

Preheat oven to 350 degrees. Take dough out of fridge and cut out heart shapes and place on a parchment lined baking sheet. Bake for about 8-10 minutes and spread on a cooling rack when done. Once fully cooled spread the cream and sandwich cookies together. Keep in fridge until ready to serve.

Makes about 25 cookies or so and can be stored in fridge or on the counter in a container for up to one week.

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