February 1st!!! Which gives me free reign to make everything pink for approximately 2 weeks. I have procured a ridiculous amount of nonpariels, tinted several tubs of buttercream, and I’ve stashed away a bag of Valentine M & M’s (but not the raspberry kind because… actually I just really don’t like them). To get it all rolling I made these itty bitty sandwich cookies.
I just baaaarely dipped my pinkie toe in the Valentine holiday water last week with THIS Whiskey Sour Cake, though in all fairness, a Whiskey Sour Cake is pretty much always appropriate. Last year I made these chocolate sprinkled pretzels…
…and a few other heart-shaped cakes, but I never really went overboard with the pink & red & white colors. Consider yourself warned.
I’m still kind of bumming that I can’t send home baked goodies to Evan’s school anymore… so I have resorted to stuffing THE MOST awesome things into his lunch box with the hopes that the children will be jealous and stage a baked goods revolution. The last two days I armed him with these cookies.
This is a recipe that I adapted just the tiniest little bit from THIS recipe at Erin’s DC Kitchen. I’m probably like the last person on earth to ever make something like these because that’s usually how it goes, but these little butter wafers were straight up amazing. I’d never cranked out a cookie that consisted of exactly 3 ingredients.
Ummm yeah. I said 3.
And the best part about a 3-ingredient cookie is that you can go waaaaay overboard on the toppings. You can make sandwiches with pink tinted buttercream. Then you can dip them in chocolate ganache. And then you can throw some sprinkles all over everything.
Plus these things are tiny. Like 1-inch cookie cutter tiny. Like I-used-a-shot-glass-because-I-didn’t-have-a-1-inch-cookie-cutter tiny. So that means you can have a fistful of butter wafer cookie sandwiches and it’s pretty much like eating just one regular cookie. That’s what I tell myself anyway.
- ½ cup (1 stick) unsalted butter, softened
- 2½ tablespoons heavy whipping cream
- 1 cup all purpose flour
- ¼ cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 6-8 drops of red food coloring
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- SPRINKLES!!!
- In a large bowl, beat together the ½ cup butter, 2½ tablespoons heavy cream, and flour until a sticky dough is formed. Scrape down the sides of the bowl, form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least an hour or overnight.
- Pre-heat the oven to 375.
- Roll the chilled dough out to a little over ¼ inch thick. Cut the cookies out using a 1 – 1½ inch cookie cutter (or a shot glass/ 1 ounce pour measure) and space them evenly across an ungreased baking sheet. Bake the cookies for 7-9 minutes. You want them to set but NOT to brown. Let the cookies cool completely.
- Beat together the ¼ cup butter, ¾ cup powdered sugar, vanilla, and red food coloring. Pipe the frosting onto half of the cookies.
- Top the frosted cookies off with another butter wafer to make sandwiches.
- Place the chocolate chips and ¼ cup heavy cream into a small saucepan and stir frequently over medium heat until the chocolate melts and is smooth.
- Line a baking sheet or tray with a sheet of wax paper.
- Dip half of each sandwich into the chocolate and place carefully onto the wax paper.
- Cover each cookie with sprinkles before the chocolate cools.
- Let the chocolate set completely before serving.
I am so glad I made these cookies.
Pink sprinkles!
Using the shot glass as a cookie cutter is a great idea!
thoughtsappear recently posted…Procrastination: A Cereal Killer
Thanks! I wandered all over the house looking for something that was the right size. Was gonna use the cap from a whiskey bottle (too small) when I spied the shot glasses. Liquor saved the day again!!
So pretty! I love these! What a fun Valentine project!
Deanna recently posted…Split Pea Soup with Ham
I love what you’ve done with them!! The chocolate dipping is genius. They look really great, so glad you enjoyed them
Erin’s DC Kitchen recently posted…Winter Squash with Sugar-Toasted Almonds
Erin— I really loved this recipe. Thank you so so so much!!!
Always love what you make. These are so perfect! Always want one or two or three!
These are ittty bitty treats loaded with flavour
Yum!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…Mamma Mia!
These look like little bites of heaven!!! I want some haha I’m sure all the kids at school hate their parents because they don’t get stuff like this in their lunchboxes lol Yum!!!
hopefuladdict recently posted…February 1, 2013 – I hate drama.
Haha. I’m not sure they hate their parents, but Evan does like to flaunt his baked goods in other people’s faces lol
pink, chocolate, sprinkles and cookies all in one thing – awesome!
thepinkrachael recently posted…D-Day
Agreed.
So pretty…the pink makes them pop! Love it.
Your kids are so so lucky to have such a talented mom!
Ameena recently posted…winning
Thanks, Ameena! I really like making Valentine treats
Hope you’re doing well!
Omg my mom & grandma used to make cookies like this for xmas when I was growing up and what took them HOURS to make, I’d inhale in like 4 minutes. I so want to make these! They look so flaky and buttery and mini – just like my memories!
Hi, Averie! I really loved these little cookies. I’d never had them before! My kids were like alllll over them and since I made a small batch they came together pretty quickly. Thanks!
Tiny and cute! I need to add this to my list of sweets I’m putting together for Valentine’s Day!
The Foodie Affair recently posted…Baked Mini Donuts