HAZELNUT-ESPRESSO SANDWICH COOKIES
From the pages of Taste of Home, submitted by Cindy Beberman, these are a wonderfully crisp little cookie with a rich filling sure to please if you're a coffee/hazelnut/chocolate lover! 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!
Provided by Breezytoo
Categories Dessert
Time 2h40m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
- Combine flour, salt and baking powder; gradually add to creamed mixture mixing 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 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.
- Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
- 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.
- Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
- Let stand until set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 2382.5, Fat 155, SaturatedFat 79.4, Cholesterol 407.5, Sodium 962.3, Carbohydrate 242.3, Fiber 13.4, Sugar 145.6, Protein 27.7
HAZELNUT ESPRESSO COOKIES
Hazelnuts enhance many baked goods with their sweet an rich taste. They're often paired with coffee and chocolate, as they are in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
- With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
- Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.
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- Process the hazelnuts in a food processor until finely ground. Whisk flour, salt, baking powder, and ground hazelnuts together in a bowl. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add egg and yolk, one at a time, espresso powder, and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down the bowl as needed. Transfer dough to the counter and divide in half. Form each half into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour.
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