Now that Valentine’s Day just passed, it’s never too early to start thinking of ways to enjoy the holiday with your kids next time around. Baking is always a fun option; the kids love helping out in the kitchen and you can do it during the day, that way, you don’t have to cancel your date night plans. Plus, who doesn’t love sweets? Here’s a recipe for chocolate heart sandwich cookies that are sure to put a smile on your kid’s face! Since love is year-round, you don’t even have to wait until next Valentine’s Day to bake them.
Prep: 1 hour Total Time: 3 hours Yield: Makes 48 in total (seventeen 1-inch sandwich cookies, seventeen 1 ½-inch sandwich cookies, and fourteen 2-inch sandwich cookies)
1 1/4 cups all-purpose flour (spooned and leveled), plus more for parchment
3/4 cup unsweetened cocoa powder (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
2/3 cup packed light-brown sugar
1 large egg
- Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. In a separate bowl, stir in the butter, sugar, and egg. Then add the flour mixture to the butter mixture and stir. Knead the mixture until it forms a dough consistency, then divide it in half and roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets and refrigerate for about 30 minutes.
- Preheat oven to 350 degrees. Cut out 1-, 1 ½-, and 2-inch heart shapes. You should have thirty-four 1-inch, thirty-four 1 ½-inch, and twenty-eight 2-ich cookies. Next, place the cookies 1 inch apart on parchment-lined baking sheets and freeze them for about 15 minutes.
- Bake the cookies until firm (about 8 minutes) for 1-inch cookies, 10 minutes for 1 ½-inch, and 12 minutes for 2-inch cookies. Let the cookies cool completely
And let’s not forget about the best part, the cream filling!
Cream Filling Ingredients
1/2 stick unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 to 2 tablespoons whole milk, if needed
Using a mixer, beat the butter on medium-high speed until light and fluffy, for about three minutes. Reduce speed to low before gradually adding all of the sugars and beating until thoroughly combined. Lastly, add in the vanilla. If the filling is too thick, add some milk to the mix. Using a pastry bag and a small plain tip, fill the cream onto the bottom side of half the cookies, sandwich with remaining cookies, and press them together gently. The cookies can last up to one week if stored in an airtight container at room temperature.
For more yummy Valentine’s Day recipes, go to http://www.parenting.com/gallery/easy-valentines-day-recipes-kids.