Sandwich #226–“The Magic Number” Pink Sugar Cookies Sandwiches

By 300 Sandwiches

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226sugarcookiesLOE has figured out when he’s going to propose.

“I have my number picked out,” he told me over dinner the other day.

This is huge. There’s a magic number. I might not have to wait until 300 after all! 265? 253? “Are you going to tell me?”

“I’ll give you a hint,” he said proudly smiling. I looked up from my mixing bowl.

“I can promise you, guarantee even, that I’ll make good on my promise somewhere between sandwich number #225, but um, less than or equal to 300!”

Sigh. I went back to mixing my sugar cookies.

I whipped up another Valentine’s Day treat for my evasive valentine: heart-shaped sugar cookies, with two types of filling. Marshmallow fluff, because we still had half a tub in our cupboard from some previous dessert experiment I tried, and chocolate ganache, because you have to have chocolate on Valentine’s Day. It’s like, the law.

I made these for E because he deserved a real straight up dessert, and nothing says ‘I love you’ like homemade, heart-shaped and pink colored cookies. I believe in being direct with my communication. Unlike E’s vague clues to when he plans to propose.

1 1/4 cups flour
1/4 teaspoon baking powder
1 egg
1/2 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 pinches salt
few drops red food coloring

marshmallow fluff
8 oz good quality chocolate chips (I use Ghirardelli)
1 cup heavy cream

Preheat oven to 400 degrees. Mix together flour, baking powder and salt in large bowl and set aside. In a medium bowl, mix the butter and sugar until smooth. Then add egg, and vanilla, mixing until smooth. Then take your flour mixture and slowly add it to the wet mixture. Add a few drops of red food coloring and continue to combine until you get your desired shade. Mix until a smooth dough forms, roll into a ball, wrap and refrigerate for one hour.

Lightly grease a baking sheet with cooking spray or butter. On a large floured workable surface, roll out the dough into a 1/4 inch thickness. Cut heart shapes out with a cookie cutter and place on cookie sheet. Bake for about 8 minutes or until edges are brown. Remove from heat, and let cool on a wire baking rack.

For filling: spread marshmallow fluff in between two cookies and sandwich. Or make ganache by mixing 8 ounces chocolate chips with 1/3 cup heavy cream. Over medium heat, heat heavy cream until almost simmering, add chocolate and whisk until melted. Remove from heat, let stand for about 10 minutes to thicken (or, set in the refrigerator for about five minutes, remove and stir until you get a spreadable consistency) then smooth between cookies.

Recipe yields 40 2-inch wide heart shaped cookies, or 20 sandwiches.

Sugar cookie recipe was inspired by this goodness.

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