Mini Hazelnut Sandwich Cookies

Mini Hazelnut Sandwich Cookies

These mini sandwich cookies with a hazelnut spread filling are a sweet treat.

Mini Hazelnut Sandwich Cookies
Yield: approximately 36
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  1. ½ cup unsalted butter, softened
  2. ¼ cup granulated sugar
  3. ¼ cup firmly packed light brown sugar
  4. 1 large egg
  5. 1½ teaspoons vanilla extract
  6. 1¾ cups all-purpose flour
  7. ½ teaspoon salt
  8. ¼ teaspoon baking powder
  9. ⅓ cup finely chopped toasted hazelnuts
  10. ⅓ cup chocolate-hazelnut spread*
  1. In a medium mixing bowl, combine butter, granulated sugar, and brown sugar. Beat at high speed with a mixer until light and fluffy, 1 to 2 minutes. Add egg and vanilla extract, beating to combine.
  2. In a small bowl, combine flour, salt, and baking powder, whisking well. Add flour mixture to butter mixture, beating just until well combined. Add hazelnuts, stirring well. Divide dough into 2 portions. On plastic wrap, roll each portion into a 1-inch-diameter cylinder. Wrap firmly, and secure to make airtight. Freeze for 4 hours.
  3. Preheat oven to 350°.
  4. Line 2 rimmed baking sheets with parchment paper.
  5. Unwrap frozen cookie dough. Cut into ¼-inch slices. Place slices 1 inch apart on prepared baking sheets.
  6. Bake until cookies are golden brown around edges, approximately 10 minutes. Transfer to wire racks, and let cool completely, approximately 30 minutes.
  7. Place chocolate-hazelnut spread in a piping bag fitted with a medium round tip (Wilton #12). Pipe onto bottom of a cookie. Top with another cookie, placing flat sides together and twisting slightly to evenly distribute filling. Repeat with remaining cookies and chocolate-hazelnut spread.
  8. Place cookies in an airtight container with waxed paper between layers, and refrigerate until serving time.
  1. *We used Nutella Hazelnut Spread.
TeaTime Magazine
From TeaTime January/February 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, January/February 2017 today!

Jan/Feb 2017 cover


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