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Chocolate-Almond Layered Hearts

Enjoy these heart shaped chocolate and almond sandwich cookies made with Pillsbury® refrigerated sugar cookies – a delicious dessert treat.

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  • prep time 60 min
  • total time 1 hr 40 min
  • ingredients 7
  • servings 30
 

Ingredients

1
roll (18 oz) Pillsbury® refrigerated sugar cookies
2
tablespoons all-purpose flour
1/4
cup finely chopped almonds
1/2
teaspoon almond extract
2
tablespoons unsweetened baking cocoa
1/2
cup semisweet chocolate chips
1/2
teaspoon vegetable oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Remove 2/3 of cookie dough from wrapper and place in medium bowl; refrigerate remaining dough until needed. Stir or knead flour, almonds and almond extract into dough in bowl until well blended.
  • 2 On floured surface with rolling pin, roll dough to 1/4-inch thickness (about 12-inch round). Cut with floured 2 1/2-inch heart-shaped cookie cutter; place on ungreased cookie sheets.
  • 3 Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
  • 4 Meanwhile, in small bowl, place remaining 1/3 of dough. Stir or knead in cocoa until well blended. On floured surface, roll dough to 1/4-inch thickness (about 8-inch round). Cut with floured 1-inch heart-shaped cookie cutter; place on ungreased large cookie sheet.
  • 5 Bake 5 to 6 minutes or just until set. Cool 1 minute; remove from cookie sheet.
  • 6 In small microwavable bowl, microwave chocolate chips and oil on High 30 seconds. Stir. Microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.
  • 7 Squeeze bag to pipe small amount of chocolate on center of each large heart cookie. Top each with 1 small heart cookie. Drizzle remaining melted chocolate over layered cookies. Let stand until chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container.
  • 1 Heat oven to 350°F. Remove 2/3 of cookie dough from wrapper and place in medium bowl; refrigerate remaining dough until needed. Stir or knead flour, almonds and almond extract into dough in bowl until well blended.
  • 2 On floured surface with rolling pin, roll dough to 1/4-inch thickness (about 12-inch round). Cut with floured 2 1/2-inch heart-shaped cookie cutter; place on ungreased cookie sheets.
  • 3 Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.
  • 4 Meanwhile, in small bowl, place remaining 1/3 of dough. Stir or knead in cocoa until well blended. On floured surface, roll dough to 1/4-inch thickness (about 8-inch round). Cut with floured 1-inch heart-shaped cookie cutter; place on ungreased large cookie sheet.
  • 5 Bake 5 to 6 minutes or just until set. Cool 1 minute; remove from cookie sheet.
  • 6 In small microwavable bowl, microwave chocolate chips and oil on High 30 seconds. Stir. Microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.
  • 7 Squeeze bag to pipe small amount of chocolate on center of each large heart cookie. Top each with 1 small heart cookie. Drizzle remaining melted chocolate over layered cookies. Let stand until chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container.

EXPERT TIPS

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Expert Tips

Any remaining scraps of dough can be rerolled and cut into small hearts. Bake as directed, then assemble into sandwich cookies with leftover melted chocolate or canned ready-to-spread frosting.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
100
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1g
1%
),
Cholesterol
5mg
5%;
Sodium
45mg
45%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.