| 1 | Cream the butter in a medium bowl with electric mixer set at medium speed. |
| 2 | Add 1 ?c confectioners" sugar and beat until smooth. |
| 3 | Add the vanilla and mix until creamy. |
| 4 | Scrape bowl. |
| 5 | Add flour and mix at low speed until thoroughly mixed. |
| 6 | Gather dough into 2 balls and flatten to disks. |
| 7 | Wrap dough tightly in plastic wrap or place in an airtight plastic bag. |
| 8 | Refrigerate for 1 hour or until firm. |
| 9 | Preheat oven to 325°F f. |
| 10 | Using a floured rolling pin, roll dough on floured board to ? thickness. |
| 11 | Cut out 2" hearts with cookie cutters. |
| 12 | Continue using dough scraps, rerolling and recutting until all dough is used. |
| 13 | Be careful not to overwork the dough. |
| 14 | Place the cookies on an ungreased cookie sheet, ? apart. |
| 15 | Bake 16-18 minutes or until firm. |
| 16 | Transfer to cool, flat surface. |
| 17 | prepare chocolate filling: scald the cream in a small saucepan and remove from heat. |
| 18 | Stir in the chocolate chips and cover for 15 minutes. |
| 19 | Stir chocolate cream until smooth, then transfer to a small bowl. |
| 20 | Set filling aside and let it cool to room temperature. |
| 21 | Spread 1 teaspoonful of chocolate filling on the bottom side of half of the cookies. |
| 22 | Top with bottom side of another cookie, forming sandwich. |
| 23 | Repeat with remaining cookies and cream. |
| 24 | If you wish, sift confectioners" sugar over the finished cookies. |
