Red Velvet Heart Sandwich Cookies

A little kitchen magic transforms Pillsbury® refrigerated sugar cookie dough into red velvet for these peekaboo dessert sandwiches. MORE+ LESS-

By Pillsbury Kitchens

January 18, 2013

roll Pillsbury™ refrigerated sugar cookies

1/4

cup unsweetened baking cocoa, sifted

tablespoon red food color

ounces cream cheese, room temperature

1/4

cup unsalted butter, room temperature

1/2

teaspoon vanilla

cup powdered sugar, sifted

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1

In large bowl, break up cookie dough. Stir or knead in cocoa and food color until well blended. Shape dough into flat disc; wrap tightly with plastic wrap. Refrigerate 30 minutes.
2

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
3

Lightly dust work surface with additional baking cocoa. With rolling pin, roll out dough to 1/4-inch thickness. With 2-inch round cookie cutter, cut out 20 rounds. Combine leftover dough into ball; roll out and cut out 10 more rounds.
4

With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
5

Place all dough rounds 2 inches apart on cookie sheets.
6

Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
7

In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. On low speed, beat in powdered sugar one-third at a time until well blended.
8

Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.

Use different shaped cookie cutters to match your occasion.
Make the red velvet dough a day in advance and store in the refrigerator. Then roll out when ready.
When working baking cocoa and food color into the dough, it may be helpful to wear food-safe gloves to prevent the food color from staining your skin.