Cream-Filled Wafer Hearts

1. 1

   Combine flour, 1/2 cup butter, sugar and whipping cream in bowl.

2. 2

   Beat at low speed, scraping bowl often, until well mixed.

3. 3

   Add melted chocolate; beat until well mixed.

4. 4

   Divide dough in half; wrap in plastic food wrap.

5. 5

   Refrigerate 1-2 hours or until firm.

6. 6

   Heat oven to 400F.

7. 7

   Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.

8. 8

   Cut with 1 1/2-inch heart-shaped cookie cutter.

9. 9

   Dip both sides of each cookie in sugar.

10. 10

    Place cookies 2 inches apart onto greased cookie sheets; prick several times with fork.

11. 11

    Bake 6-8 minutes or until set.

12. 12

    Cool 2 minutes on cookie sheets.

13. 13

    Remove to cooling rack.

14. 14

    Cool completely.

15. 15

    Combine powdered sugar, 1/2 cup butter and raspberry-flavor syrup in bowl.

16. 16

    Beat at medium speed, scraping bowl often, until light and fluffy.

17. 17

    Place 1 teaspoon filling onto 1 cookie, bottom-side up.

18. 18

    Top with second cookie, bottom-side down; press down lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.