Hazelnut-Espresso Sandwich Cookies |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 10 |
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I easily halved the batch and got 30 cookies. To save time, I made the filling before the cookies because it does take awhile to set up and saves time in the long run. *I've made these again since first posting and used Land O Lakes fat free half and half in place of the whipping cream to cut some of the fat/calories/cholesterol a bit and it works just as well without compromising the taste. Ingredients:
1 cup butter, softened |
1 1/4 cups sugar |
1 egg |
1 egg yolk |
4 teaspoons instant espresso granules |
2 teaspoons vanilla extract |
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 cup finely ground hazelnuts |
1 cup heavy whipping cream |
1 1/4 cups milk chocolate chips |
1 3/4 cups semi-sweet chocolate chips, divided |
Directions:
1. In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
2. Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
3. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
4. On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
5. Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
6. FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
7. Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
8. Let stand until set. Store in an airtight container in refrigerator.
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