Hazelnut Cappuccino Sandwich Cookies

Name: Hazelnut Cappuccino Sandwich Cookies
Prep time: 1 h
Total time: 2 h
Yield: 48 cookies
Ingredients: Filling; 3/4 cup Land O Lakes® Heavy Whipping Cream; 1 cup milk chocolate chips; 1 cup real semi-sweet chocolate chips; Cookie; 1 cup Land O Lakes® Butter softened; 1 1/4 cups sugar; 1 large Land O Lakes® Egg; 1 tablespoon instant coffee granules; 2 teaspoons vanilla; 2 1/2 cups all-purpose flour; 1 cup finely ground hazelnuts; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Coffee and hazelnut flavors combine with a chocolate ganache filling to form a sophisticated sandwich cookie perfect for coffee or gift giving.

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1 hr

Prep Time

2 hrs

Total Time

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Ingredients

Filling

³/₄ cup Land O Lakes® Heavy Whipping Cream

1 cup milk chocolate chips

1 cup real semi-sweet chocolate chips

1 cup Land O Lakes® Butter, softened

1 ¹/₄ cups sugar

1 large Land O Lakes® Egg

1 tablespoon instant coffee granules

2 teaspoons vanilla

2 ¹/₂ cups all-purpose flour

1 cup finely ground hazelnuts

¹/₂ teaspoon baking powder

¹/₂ teaspoon salt

How to make

STEP 1

Cook whipping cream in 1-quart saucepan over medium heat 5-6 minutes or until cream comes to a boil; remove from heat. Add chocolate chips; stir until chips are melted. Reserve 1/2 cup for glaze; set aside.
STEP 2

Place remaining filling in bowl; refrigerate, stirring occasionally, 1-2 hours or until filling reaches desired spreading consistency.
STEP 3

Heat oven to 375°F.
STEP 4

Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, coffee granules and vanilla; continue beating until well mixed. Add flour, hazelnuts, baking powder and salt; beat at low speed until well mixed.
STEP 5

Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut with 1 1/2-inch round, square or star-shaped cookie cutter.
STEP 6

Place cookies, 1 inch apart, onto large ungreased cookie sheets. Bake 8-10 minutes or until edges just start to brown. (Do not over bake.) Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
STEP 7

Spread 1 teaspoon filling onto bottom-side of half of cookies; top with another cookie, bottom-side down.
STEP 8

Microwave reserved glaze 15-20 seconds or until softened. Drizzle glaze over sandwich cookies. Refrigerate until glaze is set.

Tip #1

- Use a food processor to grind hazelnuts.

Tip #2

- Store cookies between sheets of waxed paper in food storage container with tight-fitting lid.

140 Calories

8 Fat (g)

20 Cholesterol (mg)

65 Sodium (mg)

15 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

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