Pst pst, I have a secret, I don’t like heart-shaped cookies but I do have a heart-shaped cookie cutter which I love (go figure) so I thought I’ll use it to shape these chocolate sandwich cookies. This year is going too quickly, it’s already February which means Valentine’s Day is around the corner. Do you have plans yet? Are you cooking something special? I don’t know what I’m cooking yet but I know I’m making these very-valetine’s-apropiate cookies.
I filled this batch with nutella but for Valentine’s Day, I was thinking to have several fillings so that people can choose what they want in it. I will have things like dulce de leche, lemon curd, rose flavored ganache and of course nutella. It’ll be fun to have a “cookies bar” and use these cookies as a conveyor of flavor. Sounds good already!
Also, click HERE to read my last year Valentine’s Day magazine special, to find more inspiration!
¾ cup flour
½ cup cocoa powder
½ tsp cinnamon
1 pinch of salt
6 tbsp butter, room temp
¾ cup brown sugar
1 large egg
1 tablespoon molasses
Preheat the oven to 350˚F. In a mixing bowl, sift together the flour cocoa powder, cinnamon and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment. Beat the butter and sugar until light and fluffy then, beat in the egg and molasses. On low speed, add in the dry ingredients and mix well. Divide the dough in half, form a disk and wrap in plastic wrap. Chill the dough until firm, for about 1 hour. On a lightly floured sheet of wax paper or plastic wrap (the dough should be between two pieces of wax paper so that it doesn’t stick on the rolling pin) using a rolling pin, roll the dough ¼ inch thick. Using a cookie cutter, cut out shapes, dipping the cutter in flour if necessary to prevent sticking, place it on a baking sheet and bake for 10 – 12 minutes. Let them cool on a wire rack.
Note: If the dough becomes to soft to handle, just put it back in to the fridge.
Recipes for the fillings: