Cookie Heart Pops

1. 1

   Sift the flour into a bowl. Add the butter and rub in until texture is same as fine breadcrumbs. Add 2/3 cup powdered sugar, orange peel and egg yolk; mix to form a soft dough. Knead lightly until smooth. Wrap and refrigerate for 45 mins.

2. 2

   Preheat the oven to 350u00b0F. Line 2 large baking sheets with parchment paper. Roll the dough out on a lightly floured surface. Using a 2 1/2 inch heart-shaped cookie cutter, cut out 35 hearts. Reroll the dough as necessary. Place on the baking sheets.

3. 3

   Bake for 8-10 mins until pale golden. Cool for 3-4 mins then transfer the cookies to a wire rack to cool completely.

4. 4

   Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in the cream. Cool until thickened. Use the chocolate filling to sandwich 2 cookies together, inserting a cake pop stick into the filling. Refrigerate the cookie pops until the filling is very firm.

5. 5

   For the icing, beat the egg white in a bowl until frothy. Gradually beat in 1 1/2 cups powdered sugar to make a smooth thick icing. Divide between 3 bowls. Color one bowl of icing red and one bowl pink using the food coloring pastes. Leave remaining bowl white. Coat one side of each of the cookie pops with icing. Let stand until set. Spoon the remaining icings into 3 small piping bags and keep covered to prevent it from drying out. When the iced cookies are set, snip the ends off the piping bags and pipe words or decorations on the iced cookies. Let stand until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.