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    You are in: Home / Recipes / Hazelnut-Espresso Sandwich Cookies Recipe
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    Hazelnut-Espresso Sandwich Cookies

    Hazelnut-Espresso Sandwich Cookies. Photo by Breezytoo

    1/1 Photo of Hazelnut-Espresso Sandwich Cookies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    40 mins

    2 hrs

    Breezytoo's Note:

    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:

    Yield:

    dozen

    Units: US | Metric

    FILLING

    • 236.59 ml heavy whipping cream
    • 295.73 ml milk chocolate chips
    • 414.03 ml semi-sweet chocolate chips, divided

    Directions:

    1. 1
      In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
    2. 2
      Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
    3. 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. 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. 5
      Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
    6. 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. 7
      Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
    8. 8
      Let stand until set. Store in an airtight container in refrigerator.

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    Ratings & Reviews:

    • on December 29, 2009

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Hazelnut-Espresso Sandwich Cookies

    Serving Size: 1 (1744 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2382.4
     
    Calories from Fat 1395
    58%
    Total Fat 155.0 g
    238%
    Saturated Fat 79.3 g
    396%
    Cholesterol 407.5 mg
    135%
    Sodium 962.3 mg
    40%
    Total Carbohydrate 242.2 g
    80%
    Dietary Fiber 13.3 g
    53%
    Sugars 145.6 g
    582%
    Protein 27.6 g
    55%

    The following items or measurements are not included:

    espresso granules

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