This just wouldn’t be a food blog unless I posted something sweet and Valentine’s-themed. Though I’m not really doing anything for V-Day (besides indulging in my love affair with Super Mario 64), I made these cookies in advance to mail out to my Meem, who just had a(nother) nasty ankle surgery…
These are some simple chocolate cookies, cut in various shapes and sizes, then sandwiched with a layer of hazelnut chocolate spread, strawberry jam, or apricot preserves. Here’s the recipe for the cookies, loosely adapted from the Confetti Cakes book:
2 1/3 cups flour
1/4 tsp salt
1/2 tsp baking soda
6 oz chocolate morsels
1 cup unsalted butter
1 1/2 cups sugar
1 tsp vanilla extract
Cream the butter and sugar together. Add egg and vanilla extract. Slowly melt the chocolate in a microwave or double boiler, and add to the butter mixture in a steady stream while mixing. Sift remaining dry ingredients together, and slowly add to butter mixture. Roll into a log, wrap in plastic wrap, and refrigerate for an hour or so. Roll the dough out to be about 1/2″ thick. Using a circle cutter (about 1.5″ in diameter), cut circles and bake on prepared pan at 350 F for approximately 8 minutes. When the cookies have finished baking, quickly take them out of the oven and cut the desired shapes. Using a small round cutter, flower cutter, or heart cutter, cut a small window in half of the cookies you make, so that each cookie (comprised of two cookies) has one cookie that does not have the window, and one cookie that has the window.
Let the cookies cool, and then spread the window-less cookie with store-bought hazelnut spread, strawberry jam, apricot jam, or any other filling of your choosing. Sandwich with a windowed cookie of the same shape, then eat and enjoy!