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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 30 - Change
Nutritional Facts
Servings Per Recipe: 30

Amount Per Serving
Calories 182
% Daily Value**
Total Fat 11g
17%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 25mg
8%
Sodium 68mg
3%
Total Carbohydrate 19g
6%
Dietary Fiber 1g
3%
Sugars 9g
Protein 2g
Vitamin A  6%Vitamin C  0%
Calcium  1%Iron  2%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Cream-Filled Hearts

Recipe Tags: Ice Cream Recipes

Date Added: June 11, 2009

Ingredients:

1 1/2 Cups Butter softened
1 1/2 Cups Confectionery Sugar (optional)
4 Teaspoons Extract Of Vanilla (up to 2)
3 Cups Flour A/P
1/2 Cup Heavy Cream plus
1 Cup Semisweet Chocolate Chips (about 1 Cup)
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Directions:

1. Cream the butter in a medium bowl with electric mixer set at medium speed.

2. Add 1 1/2 c confectioners' sugar and beat until smooth.

3. Add the vanilla and mix until creamy. Scrape bowl.

4. Add flour and mix at low speed until thoroughly mixed.

5. Gather dough into 2 balls and flatten to disks.

6. Wrap dough tightly in plastic wrap or place in an airtight plastic bag.

7. Refrigerate for 1 hour or until firm. Preheat oven to 325~ F Using a floured rolling pin, roll dough on floured board to 1/4" thickness.

8. Cut out 2" hearts with cookie cutters. Continue using dough scraps, re-rolling and re-cutting until all dough is used.

9. Be careful not to overwork the dough. Place the cookies on an ungreased cookie sheet, 1/2" apart.

10. Bake 16-18 minutes or until firm. Transfer to cool, flat surface.

11. PREPARE CHOCOLATE FILLING: Scald the cream in a small saucepan and remove from heat.

12. Stir in the chocolate chips and cover for 15 minutes.

13. Stir chocolate cream until smooth, then transfer to a small bowl.

14. Set filling aside and let it cool to room temperature.

15. Spread 1 teaspoonful of chocolate filling on the bottom side of half of the cookies.

16. Top with bottom side of another cookie, forming sandwich.

17. Repeat with remaining cookies and cream. If you wish, sift confectioners' sugar over the finished cookies.

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Dietary Notes:
This recipe is very low-sodium with 67.67mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.
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