Heart Sandwich Cookies

4.0

(58)

These heart-shaped oat cookies can be sandwiched with any filling you choose. We like chocolate-hazelnut spread or raspberry jam.

Yield:

30

These homemade heart-shaped cookies are the sweetest way to share the love this Valentine’s Day. (We also rate them as a treat for birthday parties, baby showers, and anywhere a chocolate-hazelnut or raspberry sandwich cookie would be appreciated.) A simple oat cookie dough made with toasted oats is cut into heart shapes and baked. Once cooled the cookies are sandwiched with a store-bought filling—chocolate-hazelnut spread or raspberry jam are our favorites—but feel free to use your favorite jam. Choosing which to use might be the hardest part of making these treats.

Directions

Preheat oven: toast oats:

Preheat oven to 350°F. Spread oats on a rimmed baking sheet; bake until golden, about 10 minutes.
Combine oats with flour and salt:

Transfer to a medium bowl; stir in flours and salt.
Beat butter and sugar:

In a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl.
Add oat mixture, form dough, and refrigerate:

Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and refrigerate until firm, 2 hours.
Preheat oven; roll dough:

Preheat oven to 325 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed.
Cut out cookies and bake:

Cut out cookies with a 2-inch heart-shaped cookie cutter; place 1/2 inch apart on two parchment-lined baking sheets. Bake until cookies are golden around edges, 12 to 15 minutes, rotating sheets halfway through.
Cool; fill and sandwich cookies:

Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough, chilling if too soft (reroll and cut scraps). Spread filling on flat side of half the cookies; top with remaining cookies.