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My review
Easy Valentine Sandwich Cookies
Laria Tabul
"This recipe makes 17- 3 inch sandwich cookies and 17 - 1 1/2 inch heart shaped cookies. You'll need a 3-inch heart shaped cutter and a 1 1/2-inch heart shaped cutter. Frost with Pink Valentine Frosting (see recipe)."
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Ingredients
servings 210Original recipe yields 17 servings (34 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.
- In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
- Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
- Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.
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Reviews
Read all reviews 125144 Ratings
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Most helpful positive review
3/13/2003
I made over 400 Valentine Sandwich cookies for my dessert business clients this year using this recipe. I personally don't like crisp/cut-out sugar cookies, but everyone went NUTS over these co...
Most helpful critical review
2/11/2008
I was very dissapointed with this recipe. I followed it exactly, and used confectioner's sugar instead of flour to roll it out. The dough was absolutely delectable, but the finished cookie did...
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3/13/2003
I made over 400 Valentine Sandwich cookies for my dessert business clients this year using this recipe. I personally don't like crisp/cut-out sugar cookies, but everyone went NUTS over these co...
9/22/2003
I consider myself a cookie connoisseur, and this recipe is fabulous! There is no need to refrigerate the dough if you roll it between two pieces of parchment paper. I've had great success usin...
2/10/2003
As far as cookies go, I prefer drop cookies (much easier!) but for quick cutouts, these worked rather well. The frosting / sandwiching took a while for me, but that's my own doing, not the recip...
2/14/2002
This recipe is absolutely DELICIOUS!! I did make a few changes. I used lemon extract in place of the almond extract. I also used seedless raspberry jam to sandwich the cookies together and d...
2/11/2010
Delicious cookies - very light and buttery. The dough isn't as easy to work with as I thought is would be. That is until I got the hang of it by rolling between two pieces of lightly floured w...
1/30/2008
I have been searching for a while now for a cookie that my mum use to make for me to bring to school for valentines day. To make the cookie more like hers, I omitted the icing and used seedless ...
6/5/2000
Very easy to make and the taste is great. But be sure to place cookie at least 1 inch away from each other, they really "grow" during baking.
3/17/2003
Excellent,Excellent!!! I used previous advice and chilled the dough. I made single cookies for St. Patties Day. The first batch puffed up and did not keep their shape well. I then made cut outs ...
2/16/2002
I don't know how anyone can say you could work with this dough at room temperature. I had to refrigerate it for over an hour before I could roll it out without sticking. Other than that, they ...