Looking for a V-day treat? Look no further. Wed probably eat anything that was slapped together with Nutella, but these heart-shaped cookies have the added bonus of being especially tasty AND adorable. We put them on our to-bake list the minute we saw them in Everyday Food. As long as you have a heart-shaped cookie cutter, theyre pretty easy to make. Just dont save em till the last minute (we learned from experience!), the dough has to chill for two hours before you can roll it out. The cookies have a not-too-sweet taste (the 1/3 cup whole wheat flour is a nice touch) and the course salt in the dough makes that layer of chocolate-hazelnut spread taste even better (who knew that was possible?). As usual, Marthas come through with a winner. These are way too good to be relegated to Valentines fare. Heart-shaped or not, were making these puppies are gonna perennial.
Whats that? Oh, you noticed our new measuring spoons? Arent they amazing?
Heart Sandwich Cookies from Everyday Food, Jan/Feb 10
Makes 30 sandwich cookies
½ cup old-fashioned rolled oats
1 cup all-purpose flour (spooned and leveled), plus more for rolling
1/3 cup whole-wheat flour
½ tsp. coarse salt
¾ cup (11/2 sticks) unsalted butter, room temperature
½ cup packed light-brown sugar
½ tsp. pure vanilla extract
½ cup chocolate-hazelnut spread or jam
1. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until golden, about 10 minutes. Transfer to a medium bowl; stir in flours and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl. Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and refrigerate until firm, 2 hours.
2. Preheat oven to 325 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll dough 1/8 thick, dusting lightly with flour as needed. Cut out cookies with a 2-inch heart-shaped cookie cutter; place ½ inch apart on two parchment-lined baking sheets. Bake until cookies are golden around edges, 12 to 15 minutes, rotating sheets halfway through. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough, chilling if too soft (reroll and cut scraps). Spread filling on flat side of half the cookies; top with remaining cookies. (To store, cover and keep at room temperature, up to 2 days.)