Nutella Sandwich Cookies
The perfect little cookie - Tender hazelnut cookie dough sandwiched with hazelnut chocolate paste. Just a hint of rum gives the cookie a special flavor.
cookies
Ingredients
- 3 ¾ oz all-purpose flour (¾ cup, see note)
- ⅛ teaspoon table salt
- ⅛ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 3 oz unsalted butter (room temperature)
- 3 oz confectioners' sugar (¾ cup)
- 1 oz hazelnuts (¼ cup finely ground)
- 1 large egg yolk
- ½ tablespoon dark rum
- ½ teaspoon vanilla extract
- 1 cup Nutella (or store bought )
Instructions
- Sift together 3 ¾ oz all-purpose flour, ⅛ teaspoon table salt, ⅛ teaspoon baking soda and ½ teaspoon ground cinnamon. Set aside
- Cream 3 oz unsalted butter and 3 oz confectioners' sugar until the mixture lightens in color and is aerated, about 2 minutes. Scrape the bowl thoroughly. Add 1 oz hazelnuts (finely ground). Add 1 large egg yolk, ½ tablespoon dark rum and ½ teaspoon vanilla extract and mix just until combined. Scrape the bowl thoroughly. With the mixer running on low speed, slowly add the flour mixture.
- Turn the dough out onto a lightly floured surface and knead lightly to finish combining the ingredients. Form the dough into a disc. Wrap and refrigerate for several hours until chilled and firm.
- Preheat the oven to 350 °F. Line two ½ sheet pans with parchment paper.
- Remove the dough from the refrigerator. Knead the dough briefly to soften just a bit. Roll the dough to ⅛" thick and use a cookie cutter (whatever shape you prefer) to cut out cookies. Set the cookies onto one of the prepared sheet pans, spaced ¼" apart.
- Reroll the scraps and continue cutting until the dough is gone. If the dough gets too soft to roll return it to the refrigerator to firm up.
- Bake until lightly golden around the edges, about 7-8 minutes. Turn the trays after 5 minutes through the baking time. Cool completely.
- Flip half the cookies over so the flat side is facing up. Spread or pipe a layer of Nutella over each cookie bottom.
- Carefully place a cookie top onto each cookie bottom to form a sandwich and press together.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The cookies keep for several days in a covered container at room temperature. I actually prefer them the second day when they've softened just a bit.
The yield will vary based on the shape and size of the cookie cutter.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!