Hazelnut Espresso Sandwich Cookies
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!
Steps
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 cookie.
Ingredients
butter, sugar, egg, egg yolk, espresso granules, vanilla extract, all-purpose flour, salt, baking powder, hazelnuts, heavy whipping cream, milk chocolate chips, semi-sweet chocolate chips