Hazelnut-Espresso Sandwich CookiesThe inspiration for this cute cookie came from my sister’s description of a hazelnut cookie…
Hazelnut-Espresso Sandwich Cookies
1 cup butter, softened 1-1/4 cups sugar 1 large egg 1 large 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 FILLING: 1-3/4 cups semisweet chocolate chips, divided 1-1/4 cups milk chocolate chips 1 cup heavy whipping cream
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the egg, yolk, espresso granules and vanilla.
Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
Stir in hazelnuts.
Divide dough into thirds; flatten each portion into a circle.
Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 1/8-in.
Cut with a floured 1-1/2-in.
cookie cutter; place 1/2 in.
apart on ungreased baking sheets.
Repeat with remaining dough; chill and reroll scraps.
Bake at 375° for 6-8 minutes or until edges begin to brown.
Remove to wire racks to cool.
For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl.
In a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth.
Refrigerate for 1-1/2 hours or until filling reaches spreading consistency, stirring occasionally.
Spread filling over the bottom of half of the cookies; top with remaining cookies.
In a microwave, melt remaining semisweet chips; stir until smooth.
Drizzle over cookies.
Let stand until set.
Store in an airtight container in the refrigerator.
Nutrition Facts 1 each:
- 214 calories, 13g fat (7g saturated fat), 35mg cholesterol, 85mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.