Prep 40 mins
Cook 2 hrs
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!
- 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
- 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.
OMStars!!! These are so yummy!!! I made them up for my christmas goodie trays. The man said they didn't need the extra drizzle on top because they are so rich! I used my son's tiny christmas shaped cookie cutters and wound up with more than 6 dozen!!!
Oh my......these are sinfully delicious!!! Espresso, hazelnuts and chocolate...it just doesn't get any better than this. I highly recommend this cookie to everyone. Thanks again for ANOTHER great recipe, BreezyToo.
Very Very good cookies...OH my! I halved the recipe. And I just added 4 teaspoons of hazlenut coffee as opposed to espresso granules and hazlenut. Lots of work but worth it. Plus I like that they are soft.