Red Velvet Heart Sandwich Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A little kitchen magic transforms Pillsbury® refrigerated sugar cookie dough into red velvet for these peekaboo dessert sandwiches.
Ingredients
- 1 roll Pillsbury™ refrigerated sugar cookies
- 1/4 cup unsweetened baking cocoa, sifted
- 1 tablespoon red food color
- 3 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/2 teaspoon vanilla
- 1 cup powdered sugar, sifted
Instructions
- 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.
- Heat oven to 350 °F. Line 2 cookie sheets with cooking parchment paper.
- 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.
- With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
- Place all dough rounds 2 inches apart on cookie sheets.
- 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.
- 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.
- Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.
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