Sugar Sandwich Cookies "Hearts"

Ingredients:

Filling

• 170 g of room temperature cream cheese, such as Philadelphia
• 1 batch sugar cookie dough, see recipe below
• 4 tbsp (60 g) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 tbsp. pomegranate juice
• Small red sugar hearts for decoration
• Additional accessories: Round cookie cutter, 6 cm in diameter, heart-shaped cookie cutter, 3.5 x 2.5 cm.

Shortcrust sugar dough

• 3 cups premium wheat flour
• 3/4 tsp baking powder
• 1/4 teaspoon salt
• 1 cup softened unsalted butter
• 1 cup of sugar
• 1 beaten egg
• 1 tbsp. milk
• Powdered sugar, for working with the dough

Preparation:

1. Start by making the sugar cookie doughSift together the flour, baking powder, and salt. Place the butter and sugar in the large bowl of an electric stand mixer and beat until pale. Add the egg and milk and mix. Reduce the mixer speed to low, gradually add the flour and baking powder, and beat until the mixture begins to pull away from the sides of the bowl. Divide the dough in half, wrap in parchment paper, and refrigerate for 2 hours.
   
   Preheat oven to 190°C.
   
   Remove one piece of wrapped dough at a time from the refrigerator. Dust the surface you'll be rolling out the dough on and your rolling pin with powdered sugar and roll the dough out to a thickness of 0.6 cm (1/4 inch). Move the dough frequently and check that the bottom isn't sticking. If the dough warms up while rolling, cool it by placing a cold baking sheet on the surface for 10 minutes. Using a 6 cm (2.5 inch) round cookie cutter, cut out 72 circles, re-rolling the dough as needed. Using a heart-shaped cutter, cut holes in half of the circles.
   
   Place the cut-out pieces at least 2.5 cm apart on a greased or parchment-lined baking sheet or silicone baking mat. Bake in the oven for 7-9 minutes, or until the cookies begin to lightly brown around the edges, turning the other side of the baking sheet toward the heating element halfway through baking. Remove from the oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
2. Meanwhile, prepare the filling: In a small bowl, whisk together the cream cheese, butter, powdered sugar, and pomegranate juice until smooth and fluffy. Spoon a teaspoon of filling into each round cookie, then top with a heart-shaped cookie. Place a red sugar heart in the center of each hole. Any remaining filling can be used to layer the small cut-out hearts.
3. As desired sandwich cookies You can decorate with chocolate icing. Store in an airtight container for up to 1 week.