Valentine's Day Pink Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the pink filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g icing sugar, sifted</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pink food coloring (gel or paste preferred)</li><li class="ingredients-single-item">Optional: Sprinkles or sanding sugar for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Heart-shaped cookie cutters</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Piping bag (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your cookie dough. In a large bowl or stand mixer, cream together the 225g softened butter and caster sugar for 3-4 minutes until pale and fluffy. This extended creaming process incorporates air that will help give your cookies their tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg and vanilla extract to your butter mixture, beating until thoroughly combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. Over-mixing can develop the gluten in the flour and make your cookies tough, so be gentle!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the dough into two equal portions and shape each into a disc. Wrap in cling film and refrigerate for at least 1 hour or up to 2 days. This chilling step is crucial as it firms up the butter, making the dough easier to roll and helping the cookies maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When ready to bake, preheat your oven to 180°C (160°C fan/gas mark 4) and line your baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the dough to about 5mm thickness. Using heart-shaped cookie cutters, cut out as many cookies as possible. Transfer carefully to your prepared baking sheets, placing them about 2.5cm apart. Gather scraps, re-roll, and cut more shapes until all dough is used.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the cookies for 10-12 minutes, or until the edges are just turning golden. You want them set but not browned for that perfect tender texture. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cookies cool, prepare your pink filling. In a clean mixing bowl, beat the 115g softened butter until creamy. Gradually add the sifted icing sugar, alternating with milk to achieve a smooth consistency. Add the vanilla extract and beat until light and fluffy, about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add a small amount of pink food coloring to the buttercream, mixing well. Start with just a drop and add more gradually until you reach your desired shade of pink. Remember that gel or paste colors are more concentrated than liquid ones, so add cautiously!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cookies are completely cool, pair them up by similar size. Spread or pipe about 1-2 teaspoons of the pink filling onto the flat side of one cookie from each pair, then gently press the second cookie on top to create a sandwich. If the filling is too stiff to spread easily, you can add a few more drops of milk.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>If desired, roll the edges of the filled cookies in sprinkles or sanding sugar for a decorative touch. For the best flavor, allow the assembled cookies to rest for about 30 minutes before serving, which gives the filling time to slightly set and flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store your Valentine's Day Pink Sandwich Cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. If refrigerated, let them come to room temperature before serving for the best texture and flavor. You can also freeze the unfilled cookies for up to 3 months!</li></ol>