Chocolate dipped heart sandwich cookies

NEVE:

May has arrived and so the baking begins!  I couldn’t wait any longer to get a real baking post up on our blog, so I took advantage of the long bank holiday weekend to complete the first assignment: cookies.

Chocolate-dipped heart sandwich cookies

Chocolate-dipped heart sandwich cookies

That’s right ladies, beat that! From scratch, hand-dipped…oh yeah.

Recipe:

2 sticks (226g) unsalted butter at room temperature
2/3 cup (125g) sugar
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
2 cups (300g) unbleached all-purpose flour
8 ounces (225g) apricot jam, pureed in the food processor
6-8 ounces (170g-225g) milk chocolate

Butter and sugar

Butter and sugar

Cut out your cookie shapes

Cut out your cookie shapes

Spread pureed jam

Spread pureed jam

1.  In the bowl of an electric mixer, cream the butter and sugar until smooth.  Incorporate the vanilla and salt.   Add flour and mix until just incorporated.

2.  Place dough in plastic wrap and refrigerate for 20 minutes – this will make the dough a little easier to work with.

3. Preheat oven 325 degrees (165 degrees celsius). On a floured surface, roll out dough to 1/8″ to 1/4″ thick.  Use your chosen cookie cutter to cut shapes and place on baking sheets.  Use a tiny cookie cutter of chosen design to cut out a small shape from half of the bases. Refrigerate for 5-10 minutes.  Bake for 12-15 minutes, or until slightly firm to the touch.  Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

4.  Flip over solid cookies, and place about a teaspoon of jam on each one.  Cover each with a cut-out cookie.

5.  Melt chocolate in the microwave at 30 second intervals or in a double-boiler.  Dip sandwiches about a fourth of the way up and place on a parchment lined cookie sheet.  Sprinkle with candy confetti or sprinkles.  Freeze until chocolate is set, about 30 minutes.

I found this batter very difficult to work with, perhaps because it’s high butter content made it so soft and sticky. Have patience. Work on a floured surface and work with half the dough at a time, leaving the remaining half in the fridge. Also, the cookies will spread a bit in the oven, so don’t put them too close together on the baking sheet.

Inspiration for this cookie came from Sophistimom – check out her Easter egg sandwich cookies.

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4 Responses to Chocolate dipped heart sandwich cookies

  1. Nicola says:

    Yummy biscuits Jamey, looking forward to sampling more! I see your sister’s haven’t posted anything yet, who is slacking, eh?! 😉

  2. Carolina says:

    These were delicious! I will definitely be trying this recipe at home

  3. Gene says:

    oh no Nicola didn’t!!!! ok…it’s on. i’m putting on my baking hat this weekend. Right after i go to the gym, the castle, lunch with mom for tapas, bath time and bed time…there should be plenty of time left in my day! now i just have to find the perfect recipe.

  4. Erla says:

    My cookies are in the fridge for 2 hours then into the oven they go…just look out girls!

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