Hazelnut-Espresso Sandwich Cookies

Total Time
2hrs 40mins
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!

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Ingredients

Nutrition

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.
Most Helpful

5 5

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!!!

5 5

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.

5 5

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.