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Hazelnut Sandwich Cookies

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These delicious mouthfuls are fun to bake and make fabulous presents when wrapped and tied with a bow.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen

Photography: Romulo Yanes

Source: Everyday Food, December 2011

Ingredients

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon cinnamon
  • 1 cup hazelnuts, toasted and skinned
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • Confectioners' sugar, for dusting
  • 3/4 cup desired filling (see cook's note)

Directions

  1. In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.

  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.

  3. Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons filling on bottoms of remaining cookies and sandwich with sugar-dusted tops.

Cook's Notes

Filling Fun: We used melted semisweet chocolate and raspberry and apricot jams. Experiment to find a combo you like. You can sandwich the small cutouts with filling, too.

Disks of dough can be refrigerated overnight or frozen, up to 1 month, and thawed in the refrigerator. Let sit at room temperature until soft enough to roll.

Store cookies in airtight containers, up to 1 week.

Reviews Add a comment

  • Shoeluver
    13 DEC, 2013
    These cookies turned out great. They were easy to make and looked fantastic and tasted good. I used strawberry jam, apricot jam and nutella to sandwich them. The cookie is lovely and crisp. The only thing I'd do different next time is to roll them out a little thinner because they do expand a little when baking, I may have rolled them out a little thick. Also I used bought hazelnut meal/ground hazelnuts instead of roasting them myself. I would definitely make them again.
    Reply
  • pink_peppercorn
    29 DEC, 2012
    This recipe was a little tricky/time-consuming for a novice cookie-baker like myself, but the results were worth it! I was very happy to be able to give these beautiful treats to friends for the holidays and they tasted amazing (even 6 days later)! We used strawberry jam and nutella for filling. I think the hazelnuts in the flour really makes these taste special. Next time I think I'll use the apricot jam as well for more color contrast.
    Reply