Recipe by Breezytoo
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!
Top Review by Sonya S.
These are WONDERFUL!!! I made them for my husband, who likes hazelnut desserts (I don't), and was surprised that I loved these too. The cookie part is sort of soft, nutty, so delicious with the espresso powder; the ganache is amazing, together they are just REALLY REALLY GOOD! I found the recipe in my Cook's Country December/January 2014 issue, where this was a finalist in their Christmas Cookie Contest, and it looks like it took first place in several other contests too. Highly recommended!!! PS If you have that magazine issue, the winning Dulce de Leche and Cinnamon Sandwich Cookies were also amazing. I tried all the others (7 cookie recipes) and these two were our favorites!
- 236.59 ml butter, softened
- 295.73 ml sugar
- 1 egg
- 1 egg yolk
- 19.71 ml instant espresso granules
- 9.85 ml vanilla extract
- 591.47 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml baking powder
- 236.59 ml finely ground hazelnuts
- 236.59 ml heavy whipping cream
- 295.73 ml milk chocolate chips
- 414.03 ml semi-sweet chocolate chips, divided
Directions See How It's Made
- 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.