Trails and cookies are reliable on Valentine’s Day. Here are the heart-shaped cookies I like! I don’t have a heart-shaped cookie cutter, and hand-cut ones are nicer anyway, right? Check out my Valentine’s Day blog post about training zones too, cause we all love some training theory once a year…
Total time (including baking): 1 hour. Makes about 30 heart-shaped sandwich cookies.
Materials: Mixing bowl; measuring vessels; beaters; baking pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Cookies:
- ½ stick butter softened
- ¼ cup tahini
- 1 tbsp molasses
- 2 tbsp hot water
- 200 grams sugar
- Dash salt
- 40 grams cocoa powder
- 100 grams all purpose or spelt flour
Chocolate glaze (optional):
- 4 oz dark chocolate
Ganache filling:
- ¼ cup heavy cream
- 6 oz semisweet chocolate
Instructions:
- Preheat oven to 375˚F.
- In a mixing bowl, beat together: ½ stick softened butter, ¼ cup tahini, 1 tbsp molasses, 2 tbsp hot water, 200 grams sugar, and dash of salt.
- Using your hands or a powerful mixer, mix in 40 grams cocoa powder and 100 grams flour.
- Refrigerate 20 minutes, then roll thin between sheets of parchment. Cut into desired shapes.
- Bake at 375˚F for 5-7 minutes. Let cool on pan before transferring to rack and icing.
- To make glaze: Melt the 4 oz chocolate. Be careful not to burn it (I like to just stick it in the microwave). Dip cooled cookies into glaze. Add sprinkles if desired. Refrigerate about 20 minutes.
- To make filling: Melt 6 oz chocolate with the ¼ cup heavy cream in the microwave gently. Allow to cool slightly, then spread or pipe onto the cookies and form sandwiches!