It is T-1 to Valentine’s Day, and I’m crazy crazy excited! I love Valentine’s Day for really no good reason, except that it’s a great excuse to make lots of sweets, binge on delicious fatty foods at dinner, and waste the whole day watching movies doing absolutely nothing with loved ones. It’s a pretty great change from the kind of lifestyle to which aspiring academics subscribe. Not that I’m complaining because, you know, I love it. But once in a while it’s pretty great, and the big VDay is really an awesome day to just chill. I am pretty prepared for Valentine’s Day too, if I do say so myself. All my stuff came yesterday, which means my brand new rolling pin and cookie cutters yay! I broke them in by diving straight into some shortbread cookies (shortbread cookie sandwiches?) that I found on Two Peas and Their Pod. I’ve never made shortbread cookies before so I baked the scraps (you know, the leftover stuff after you punch out your cookie shapes) before I committed to my whole batch. Turns out this was a really good idea… I completely burned this first batch because I had changed some stuff around and all-around didn’t know what I was supposed to be expecting in the end. The second (main) batch came out really nicely, thankfully, or else last night would’ve been one sad night.
I rolled out the cookies closer to 1/8 inch so that it’s not too thick as a cookie sandwich, and used a 1.5 inch heart-shaped cookie cutters. The cookies are actually chocolate-y coffee-y flavored, which really just tastes like dark chocolate, since I was looking for something a little bit more bitter to balance out the ridiculous sweetness that was definitely going into the filling. I completely cheated with the filling too - made more of the strawberry whipped cream filling from yesterday’s cake extravaganza because, um, I had leftover ingredients around and I just wanted to use it up… But it’s alright, because the filling is delish, and it went really well with the shortbread cookies, and life goes on ;)
Heart Shaped Dark Chocolate Shortbread Cookie Sandwiches
Around 18 cookie sandwiches, or 36 single cookies
Adapted from Two Peas and Their Pod
What you need:
- 1 cup AP flour
- 1/4 cup cocoa powder
- 2 tbsp ground coffee (mine is an espresso blend from Starbucks, ground to a “7”)
- Pinch of salt
- 1/3 cup white sugar
- 1 stick butter, softened
- 1 tsp vanilla extract
How to do it:
- Sift flour, cocoa powder, coffee, and salt.
- Cream sugar and softened butter until light and fluffy. Mix in vanilla, and then addd dry ingredients to the wet ingredients until everything is well combined. The result should be a buttery shaggy cookie dough.
- On a moveable flat surface lined with parchment paper (I used a marble board but a baking sheet would work just as well) , roll out cookie dough to 1/8 inch thick. The moveable flat surface is key because the whole thing needs to go into the refrigerator or freezer.
- Pop the rolled out cookie dough into the refrigerator for half an hour. The chilled product should be firm and easily punch-able (is that a word??) with cookie cutters.
- Preheat oven to 350 degrees, 10min prior to baking.
- Using a 1.5inch heart shaped cookie mold (or you know, whatever you want really), punch out as many cookies as you can. Go quickly, so the cookie dough doesn't start melting!
- Transfer cookies onto a baking sheet lined with parchment paper, and bake at 350 degrees for 10min. The cookies should have set, but slightly soft still.
- Allow the cookies to cool entirely, at which point they'll be crispy like they should be. Fill them with this strawberry whipped cream frosting, and enjoy!