Sweetheart Sandwich Cookies

Ingredients

Sweetheart Cookies

• 1  Batch Classic Sugar Cookie Dough (see below)
• 1/4 cup(s) (.5 stick) unsalted butter, softened
• 1 jar(s) (7-oz.) marshmallow creme
• 1 teaspoon(s) vanilla extract
• 1 box(es) (1-1b.) confectioners’ sugar, (about 3.75 cups)
• 1 tablespoon(s) milk
• 3 drop(s) (red) food coloring
• 1 1/2 cup(s) (semisweet) chocolate chips
• 1 1/2 teaspoon(s) shortening

Classic Sugar Cookie Dough Recipe

• 3 cup(s) flour
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1 cup(s) (2 sticks) butter, unsalted and softened (don’t use margarine)
• 1 1/2 cup(s) sugar
• 2 large eggs
• 1 teaspoon(s) vanilla extract

Directions

1. Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
2. When you’re ready to make the cookies, preheat oven to 350ºF. On a lightly floured surface, using a floured rolling pin, roll 1 disk of dough until slightly thinner than 1/4-inch thick; keep remaining dough refrigerated. Use 3-inch round cookie cutters or a glass to cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on 2 ungreased large cookie sheets.
3. Bake until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings, one disk at a time.
4. Meanwhile, prepare marshmallow filling: With an electric mixer, beat butter, marshmallow crème and vanilla in small bowl until well blended. Gradually beat in sugar, then blend in 1 Tbsp. of the milk. Tint the filling pink using red food coloring. Add the remaining 1 Tbsp. milk if necessary for desired consistency.
5. Spread about 1 Tbsp. filling between 2 cookies to make a sandwich, pressing the cookies gently together. Repeat with remaining cookies and filling.
6. Line cookie sheets with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, until just melted and smooth (4 to 6 minutes). Dip half of each cookie sandwich into the chocolate. Place cookies on lined cookie sheets and refrigerate until chocolate is firm. Store refrigerated in airtight containers, with waxed paper separating layers of cookies.

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