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Hazelnut-Espresso Sandwich Cookies

The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. —Cindy Beberman, Orland Park, Illinois

36 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1 egg
1 egg yolk
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground hazelnuts
FILLING:
1-3/4 cups semisweet chocolate chips, divided
1-1/4 cups milk chocolate chips
1 cup heavy whipping cream

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the egg, yolk, espresso granules and vanilla. Combine the flour,
salt and baking powder; gradually add to creamed mixture and mix
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.

2 of 2

Hazelnut-Espresso Sandwich Cookies (continued)

Directions (continued)

On a lightly floured surface, roll out one portion of dough to
1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place
1/2 in. apart on ungreased baking sheets. Repeat with remaining
dough; chill and reroll scraps.
Bake at 375° for 6-8 minutes or until edges begin to brown.
Remove to wire racks to cool.
For filling, place 3/4 cup semisweet chocolate chips and milk
chocolate chips in a small bowl. In a small saucepan, bring cream
just to a boil. Pour over chocolate; whisk until smooth. 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. In a microwave, melt remaining semisweet chips;
stir until smooth. Drizzle over cookies. Let stand until set. Store
in an airtight container in the refrigerator. Yield: 3 dozen.