Um, OK. So Valentine’s Day is not my favorite holiday. I’m not a romantic, in fact on any given day, I’d choose to watch an action flick over a love story. And I’d like to know, just who was it that decided (for all of us) that we are supposed to “say it” (or want someone to say it) with diamonds or flowers… Though I couldn’t say no to a box of quality vegan chocolates 😉
“All you need is love. But a little chocolate now and then doesn’t hurt.” ~Charles M. Schulz
All that being said, it is the season of romance, and what could it hurt to cut out a couple of simple heart shaped cookies… Of course I couldn’t leave it at just that. I mean, what’s Valentine’s day without a little chocolate. So the next thing you know, they had become heart shaped sandwich cookies, filled with ganache. That just emphasized that they looked too plain, and I had to add a little icing boarder… Note to self : nothing is ever simple.
And so, I present to you, my girly Valentine’s Day cookies :-)….
Sugar Cookie Sandwiches, filled with ganache
For the cookies:
2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2/3 cup Shortening
3/4 cup Sugar
1 tsp Vanilla Extract
5 tbsp Dairy-Free Sour Cream (I used Tofutti)
Red Food Colouring (optional)
For the ganache:
2/3 cup Non-Dairy Creamer (I use soy)
10 ounces Semi-Sweet Chocolate
For the icing:
I used this recipe from Food.com
Preheat oven to 375°F and grease cookie sheets.
Stir together the flour, baking powder, and salt. Set aside.
On medium speed, beat the shortening and sugar together for 1 – 2 minutes. Add the vanilla and sour cream. Beat for another 1 – 2 minutes.
Beat in flour mixture… The dough will look crumbly, but will hold together if pressed… If using, blend in food colouring until desired shade is reached. Careful to not over mix.
Roll dough to 1/8″ thickness and cut with your favorite cookie cutters (try to cut an even number of cookies). Transfer to prepared cookie sheets and bake for 6 – 8 minutes.
Allow to cool on pan for 2 minutes before transferring to rack. Cool completely.
While cookies are cooling, start the ganache.
Chop chocolate finely.
In a saucepan, over high heat, bring creamer to a simmer. Remove from heat and add chopped chocolate. Stir until smooth.
If needed, return saucepan to burner and warm over low heat, stirring constantly (be careful not to burn the chocolate).
Ganache is read y to use when completely smooth… By the way, this recipe make more ganache than necessary. You may get away with half the recipe, but I didn’t want to short myself. Besides, I’m sure I can find another use for it 🙂
When the cookies are cool, and the ganache is ready. Spoon a small amount of ganache on to the underside of a cookie. Neatly spread the ganache towards the edges of the cookie until the surface is covered. Place the cookie on a dish or baking sheet, ganache side up. Repeat with all cookies.
Place cookies in refrigerator for 5 – 10 minutes, until ganache begins to set but is not hard. Remove from refrigerator, and taking two cookies, sandwich them together, gently pressing so that the ganache molds together, but doesn’t squirt out the sides. Repeat with all cookies.
Return cookies to refrigerator to continue to set ganache until icing is made. Decorate cookies with icing.
Store cookies in refrigerator, but best served at room temperature.
My 3 inch heart cutters yielded 17 cookies.