#Valentine’s Day Chocolate Heart Cookies by @EllieAlexander

Where do you land on Valentine’s Day traditions? Love them? Hate them? Maybe a bit of both? My husband and I tend to celebrate our anniversary and random Tuesdays more than Valentine’s Day. However, I do enjoy finding small ways to honor the holiday of love. For me, that means baking up something in my kitchen.

My family loves anything that involves chocolate and raspberries, so for this Valentine’s Day I’m baking a batch of chocolate heart cookies filled with raspberry cream. They make for a fun addition to any Valentine’s Day celebration, can be shared as a gift, or just eaten as a special treat.

Wishing you lots of love and joy this Valentine’s Day!

~Ellie

Chocolate Heart Cookies

Ingredients:
3/4 cups butter
3/4 cups sugar
1 egg white
1 teaspoon vanilla
1 teaspoon salt
1/2 cup cocoa powder
2 1/4 cups flour

For the filling:
1/2 cup butter (softened)
1/2 cup raspberry jam
1 1/2 cups powdered sugar

Directions:
Preheat oven to 350 degrees. Cream butter and sugar together in a mixer until well combined.

Whisk egg white in a separate bowl. Add vanilla and then add to the butter and sugar. Cream together.

Add salt, cocoa powder, and flour. Mix until a dough forms.

The dough will be crumbly. Form into a ball and roll out on a floured-surface until dough is 1/8th of an inch thick. Cut out heart shapes and place on a parchment-lined baking sheet.

Refrigerate for 30 minutes. Bake at 350 degrees for 8-10 minutes. Allow cookies to cool completely.

While cookies are cooling, combine butter, powdered sugar, and raspberry jam in a mixer and whip on high for 5 minutes until the filling is light and creamy.

Spread filling on one cookie and sandwich another cookie on top.

Chill for 30 minutes, share with your Valentine, and enjoy!


Coming this June the 11th book in the Bakeshop Mysteries, Nothing Bundt Trouble!

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