Baking a yummy treat is a must when my grandkids come to visit. These heart-shaped sandwich cookies spread the love.
—LINDA SCHEND KENOSHA, WI
PREP: 45 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 2 DOZEN
1 package red velvet cake mix (regular size)
3 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
FILLING
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners’ sugar
1 cup (6 ounces) miniature semisweet chocolate chips
1. Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes.
2. Cut a 1/2-in. hole in the tip of a pastry bag or the corner of a food-safe plastic bag. Transfer dough to bag. Pipe 1 1/2x1-in. hearts onto parchment paper-lined baking sheets, spacing hearts 1 in. apart.
3. Bake 6-8 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. For the filling, in a large bowl, beat the cream cheese and butter until blended. Gradually beat in the confectioners’ sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half of the cookies. Top with remaining cookies. Refrigerate any leftovers.