Sugar Heart Sandwich Cookies |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 3 |
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Ingredients:
1 recipe sugar cookie dough, at room temperature |
6 ounces cream cheese, at room temperature |
4 tablespoons unsalted butter, at room temperature |
1/2 cup confectioner's sugar |
1 tablespoon pomegranate juice |
small red sugar hearts, for decorating |
equipment: 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter |
Directions:
1. Start with Alton's Sugar Cookie dough recipe.
2. Prepare dough as directed and chill for 2 hours.
3. Preheat the oven to 375 degrees F.
4. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
5. Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner's sugar, and pomegranate juice until smooth and fluffy. Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie. Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together.
6. /content/dam/images/food/fullset/2008/12/3/0/sugar_hearts_s4x3.jpg How to Make Sugar Heart Sandwich Cookies
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