These miniature chocolate heart wafer cookies are filled with creamy raspberry frosting and are a perfect gift for Valentine's Day.
| 1 1/2 |
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cups powdered sugar |
| 1/2 |
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cup LAND O LAKES® Butter, softened |
| 1 1/2 |
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teaspoons raspberry-flavored coffee drink syrup** |
Combine flour, 1/2 cup butter, sugar and whipping cream in large bowl. Beat at low speed, scraping bowl often, until well mixed. Add melted chocolate; beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 400°F. Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 1 1/2-inch heart-shaped cookie cutter. Dip both sides of each
cookie in sugar. Place cookies 2 inches apart onto greased cookie sheets; prick several times with fork.
Bake for 6 to 8 minutes or until set. Let stand 2 minutes; remove from cookie sheets. Cool completely.
Combine powdered sugar, 1/2 cup butter and raspberry-flavor syrup in small bowl. Beat at medium speed, scraping bowl often, until light and fluffy.
For each sandwich cookie, place 1 teaspoon
filling onto 1
cookie, bottom-side up. Top with second cookie, bottom-side down; press down lightly.
**Substitute 1 1/2 teaspoons strawberry syrup.
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