Hazelnut-Espresso Sandwich Cookies

Recipe by Breezytoo
READY IN: 2hrs 40mins
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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