Brownie Sandwich Thins ~ Heart Shaped Cut Out Cookies

Melt the 2 chocolates in microwave in a medium sized bowl. Stir – add 1 c. coconut palm sugar and expresso powder, set aside. Cream butter and confectioner’s sugar well in a stand mixer.
Add the cooled chocolates, mix. Add eggs, on at a time, then vanilla and salt. Add the cocoa, flour and 1/4 cup of the walnuts. Mix together gently. Refrigerate until cold.

Separate dough in half, roll each – between two sheets of waxed paper – 1/4″ thin. Freeze until very cold. Overnight is best.
Preheat the oven to 375 degrees. Grease a cookie sheet with butter.

Place on countertop. Cut heart shapes – about 24 cookies, 3″ heart shape. Top each cookie with a little remaining chopped red walnuts, (looks pretty) press in. Can make dough a day ahead and freeze in 2 sheets.
Bake just 5 minutes, crisp around edges, soft in center. After cookies cool a few minutes, remove to a wire rack.
Make filling & sandwich the cookies; use about 2 t. of filling in each. Cookies keep well in an airtight container. Once filled, enjoy them within a day, or refrigerate.

Easy Caramel Filling:
3/4 cup Nestle La Lachera (Dulce De Leche.) Caramel in a can.
Mix with 2 t. vanilla bean paste and a grinding of himalayan sea salt in a small bowl. Set aside at room temperature.
Fills about 12 cookie sandwiches.

Raspberry-White Chocolate Filling:
Heat 4T. heavy cream in a medium sized, 2 cup bowl in a microwave until very warm. Add 2 ounces of chopped white chocolate.
Stir to melt. Refrigerate 30 minutes until cold. Whisk in 2T. raspberry puree* and 5T. confectioner’s sugar.
Cover, refrigerate until very cold and firm (at least 2 hours.)
Fills about 12 cookie sandwiches.
* Raspberry Puree: Measure 1/4 cup raspberries (fresh or frozen) and place in a small bowl. Sprinkle with 1T. sugar. Let sit to soften. Stir, remove and discard the seeds by pressing the raspberries through a fine sieve into a small bowl. Use the puree for the filling, will have a little extra.