Prepare cookie dough- In a large bowl, combine flour, baking
powder and salt. In another large bowl, beat butter and sugar
with a mixer at low speed until blended. Increase speed to high;
beat until light and fluffy, 5 minutes. Reduce speed to low; beat
in eggs and vanilla until mixed, then beat in flour mixture just
until blended. Divide dough into 4 quarters; flatten each into a
disk, wrap in plastic and refrigerate overnight.
When you're ready to make the cookies, preheat oven to 350ºF.
On a lightly floured surface, using a floured rolling pin, roll 1 disk
of dough until slightly thinner than 1/4-inch thick; keep
remaining dough refrigerated. Use 3-inch round cookie cutters
or a glass to cut dough into as many cookies as possible;
reserve trimmings. Place cookies, 1 inch apart, on 2 ungreased
large cookie sheets.
Bake until edges are golden, 12 to 15 minutes. Transfer cookies
to wire racks to cool. Repeat with remaining dough and
trimmings, one disk at a time.
Meanwhile, prepare marshmallow filling- With an electric mixer,
beat butter, marshmallow crème and vanilla in small bowl until
well blended. Gradually beat in sugar, then blend in 1 Tbsp. of
the milk. Tint the filling pink using red food coloring. Add the
remaining 1 Tbsp. milk if necessary for desired consistency.
Spread about 1 Tbsp. filling between 2 cookies to make a
sandwich, pressing the cookies gently together. Repeat with
remaining cookies and filling.
Line cookie sheets with waxed paper. Melt chocolate chips and
shortening in 1-quart saucepan over low heat, stirring often,
until just melted and smooth (4 to 6 minutes). Dip half of each
cookie sandwich into the chocolate. Place cookies on lined
cookie sheets and refrigerate until chocolate is firm. Store
refrigerated in airtight containers, with waxed paper separating
layers of cookies.
Originally Submitted
7/9/2015
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