Hazelnut-Espresso Sandwich Cookies
Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
I make these cookies for every wedding or special occasion. I recently started adding 1/2-1 tsp of Kahlua to the filling and it gives a nice extra flavor. These cookies always get rave reviews. A year ago, before I started adding the Kahlua, three little sisters that attended my granddaughter's first birthday, couldn't stop eating these cookies!
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!!! P.S. 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!
These cookies have been a hit, and I've made them three times. The only problem is the filling is very runny unless I make it a couple of days in advance. Don't know what I'm doing wrong.
The taste is excellent and not too sweet. I'm only giving these 3 stars because the dough was too sticky no matter what the temperature or amount of flour. We wound up having to use a melon baller and make drop cookies. We still made them into sandwiches. Not as pretty, but still tasty. I will try these again and just roll and slice. Hopefully, they will be easier to make this way.
These are a bit of extra work to make, but they're worth it. My boyfriend requests these every Christmas.
These cookies are very good. I shared them with friends and family and they were a big hit. I substituted filmores for hazelnuts in one recipe and they were just as good.
These are the best cookies i have made. They are tastie and decadent.
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I am the creator of this recipe. You need to roast the hazelnuts before processing, and the butter should be UNsalted.
Have made these cookies twice. Beautiful presentation and worth the effort! I made each cookie to be a 1/4 inch thickness instead of 1/8 inch.