Chocolate Cream-Filled Hearts

From Mrs. Field's Cookie Book

Cookies:

1 1/2 cups salted butter, softened

1 1/2 cups confectioners' sugar

4 tsp. pure vanilla extract

3 cups all-purpose flour

Chocolate Cream Filling:

1/2 cup heavy cream

1 cup (6 oz.) semisweet chocolate chips

Topping:

1/4 cup confectioners' sugar

Cream butter in a medium bowl with electric mixer set at medium speed. Add 1 1/2 cups confectioners' sugar and beat until smooth. Add vanilla and mix until creamy. Scrape bowl. Add flour and mix at low speed until thoroughly mixed.

Gather dough into 2 balls and flatten to disks. Wrap dough tightly in plastic wrap or place in an airtight plastic bag. Refrigerate for 1 hour or until firm.

Preheat oven to 325 F.

Using a floured rolling pin, roll dough on floured board to 1/4 inch thickness. Cut out 2-inch hearts with cookie cutters. Continue using dough scraps, rerolling and recutting until all dough is used. Be careful not to overwork the dough.

Place cookies on ungreased cookie sheet, 1/2 inch apart. Bake 16-18 minutes or until firm. Transfer to cool, flat surface with spatula.

To prepare the chocolate cream filling: Scald the cream in a small saucepan and remove from heat. Stir in the chocolate chips and cover for 15 minutes. Stir chocolate cream until smooth, then transfer to a small bowl. Set filling aside and let it cool to room temperature.

Spread 1 teaspoon of chocolate filling on the bottom side of half of the cookies. Top with bottom side of another cookie, forming a sandwich. Repeat with remaining cookies and cream.

If you wish, sift confectioners' sugar over the finished cookies.

Valentines goodness:)

And in case your wondering, yes, I still have a (SMALL) Christmas tree in my kitchen...snowmen, gingerbread men and Starbucks cups are all winter appropriate as far as I'm concerned