From: Betty Crocker
Just the look of them makes you want to create these melt-in-your-mouth memory of a cookie from Betty Crocker’s original cookie cookbook.
Ingredients
Wafers
- 2 cups Gold Medal® all-purpose flour
- 1 cup butter, softened
- 1/3 cup whipping (heavy) cream
- Granulated sugar
Creamy Filling
- 1 1/2 cups powdered sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- Red liquid food color
Directions
- 1 In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
- 2 Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/4 -inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
- 3 Bake 7 to 9 minutes or just until set but not brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- 4 Meanwhile, beat powdered sugar and butter until smooth. Add vanilla. Beat until fluffy. Divide frosting into six small bowls. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink.
- 5 For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.