Iced Heart Cookies With Coffee Nougat Filling

1. 1

   Sift the confectioners' sugar and combine 1 cup of the sifted sugar with the butter and beat until smooth, then add the eggs. Sift in the flour and mix to a rough dough then knead lightly until smooth. Wrap the dough in plastic and chill in the fridge for 2 hours.

2. 2

   Preheat the oven to 400u00b0F. Line two large baking sheets with parchment. Roll the dough out on a lightly floured surface to 2-3 mm thickness. Use a heart shaped cutter about 2 1/2-inches wide to cut out 32 hearts, re-rolling the dough as necessary. Place on the baking sheets. Bake in the oven for 10-12 mins until pale golden. Cool for 5 mins then transfer to a wire rack and leave to cool.

3. 3

   Combine remaining sifted confectioners' sugar in a bowl with 3 tsp water and whisk to make smooth icing. Remove about 2 tbsp of the icing and reserve. Add a little red food coloring to the bowl of icing and beat well. Spread the red icing over half the cookies. Spoon the white icing into a paper piping bag. Snip off the end of the bag and pipe zig-zag lines over the iced cookies. Leave to set.

4. 4

   Gently heat the coffee and nougat in a small saucepan until the nougat has melted, whisking until blended. Cool then chill in the fridge for 1 hour. Spread each un-iced cookie with some of the coffee nougat and top with an iced cookie, pressing down gently.

* Per serving · 4 servings · Values may vary.

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