Cream-Filled Wafer Hearts
These miniature chocolate heart wafer cookies are filled with creamy raspberry frosting and are a perfect gift for Valentine's Day.
45 min.prep time
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons whipping cream
1 (1-ounce) square unsweetened baking chocolate, melted, cooled
1 1/2 cups powdered sugar
1 1/2 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 1-2 hours or until firm.
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 6-8 minutes or until set. Cool 2 minutes on cookie sheets. Remove to cooling rack. 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.
Nutrition Facts (1 sandwich cookie)
Dietary Fiber: 0g
Recipe #13111©2003Land O'Lakes, Inc.