chocolate heart sandwich cookies

This past Christmas I made a German chocolate cookie called "wolf schoten" - the dough I used for these Valentine's cookies was leftover from that. (Frozen, of course.) Rather than roll it into logs like you're supposed to with this dough, I rolled it flat, cut out hearts, and made it into cookie sandwiches with the buttercream in the middle.

And because I hadn't spent quite enough time in the kitchen yet, I went one step further and sifted icing sugar on top.

I will be sending these cookies over to our friends in Kibaale.

Happy Valentine's Day!

Wolf Schoten Cookies

1 C. butter

1 1/2 C. honey

2 C. sugar

3 eggs

1 heaping tsp. baking powder

3 Tbsp. milk

1 Tbsp. baking soda

1 C. cocoa

1 tsp. cinnamon

6 C. flour (or enough for a stiff dough)

Cream butter, honey, and sugar. Add eggs.

Mix in dry ingredients.

Chill 3 hours.

For traditional wolf schoten Christmas cookies, roll into logs and cut into fingers. Bake at 350 for about 15 minutes. Ice with icing made from icing sugar, milk and vanilla.

Buttercream Frosting

1/3 C. butter

1/8 C. vegetable shortening

2 1/2 C. icing sugar

1 tsp. vanilla

1 Tbsp. milk

Beat butter and shortening. Add icing sugar half a cup at a time.

Beat in vanilla and milk.

Spoon into piping tube and decorate!