Snow day, so cookies!

Kara helped me bake up a batch of Mrs. Fields Chocolate Cream-Filled Hearts from the (very) out-of-print Mrs. Fields Cookie Book: 100 Recipes from the Kitchen of Mrs. Fields, or, at least, I think that's the book this recipe came from. Caty got it as part of a Scholastic order back when we were in elementary school, and I've long-since photocopied out the recipes I liked most. Strangely, I think this is the first time anyone in our family has made this recipe, but it's a keeper!

My only complaint has more to do with the butter substitute I use than the recipe itself. I've been using Earth Balance Soy Free in my baking so that I don't risk causing digestive troubles for myself, but it doesn't handle as well as butter does: it's much softer, which means that any attempts I've taken at making a sugar cookie (as in this case), results in very crumbly dough. I find I have to let it warm considerably before there's any structural cohesion while raw. When it's baked, it makes a good cookie, but getting it there is a task!

I also used a mini can of coconut milk for the heavy cream, and added a pinch of salt to the dough and the ganache.

These are good!