• 4 tablespoons (60g) unsalted butter, room temperature
• 1 tablespoon (10ml) vanilla extract
• 2 cups (300g) powdered sugar, sifted
METHOD
1. Using a small heart-shaped cookie cutter, about 6 cm, shape hearts onto two large baking sheets lined with parchment paper, leaving 2-3 cm space between them.
Preheat the oven to 175°C (350°F).
In a bowl, mix the flour, cocoa powder, baking powder, and salt.
2. In another bowl, cream the butter with a hand mixer until fluffy. Add the soft brown sugar and beat on medium speed until combined. Add the egg and vanilla.
Add the milk and red food coloring. Continue mixing while gradually adding the flour mixture.
3. Transfer the mixture to a piping bag fitted with a 1 ½ cm round tip.
Onto the pre-drawn parchment paper, pipe a V-shape inside the hearts. You don't need to fill the entire inside of the hearts, as they will spread during baking. Bake the cookies in the preheated oven for 10 minutes.
Transfer the baked cookies to a wire rack to cool.
Prepare the Cream:
1. In a bowl, combine the cream cheese, butter, and vanilla extract. Beat with a hand mixer until fluffy. Gradually add the powdered sugar.
2. Put the cream into a piping bag fitted with a 1cm round tip.
Pair the cookies according to their shape and size.
3. Pipe the filling onto the flat side of one cookie, leaving a little space around the edges. Close with the second cookie and press gently to join them.
Store in an airtight container in the refrigerator.
