↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
For the dough
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
For the coating
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
For the filling
3/4 cup hazelnuts
1/4 cup confectioners sugar, sifted
2 tablespoons unsalted butter, softened
pinch salt
Preheat the oven to 375 degrees.
To prepare the dough
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
In a large mixing bowl, beat together butter, brown sugar and granulated sugar until smooth and creamy. Beat in egg and vanilla. Add dry ingredients and mix just until combined.
To prepare the coating
In a small bowl, stir together sugar and cinnamon.
Scoop out dough using a scant tablespoon cookie scoop to form 24 balls of dough. Dip rounded sides of each ball of dough into the sugar coating, then place, sugar side up, on parchment-lined baking sheets.
Place into the oven and bake, rotating pans halfway though, until the cookies are golden around the edges, about 8 to 11 minutes. Remove (leave oven on) and allow cookies to cool on the pans for two minutes before transferring them to a wire rack to cool completely.
To prepare filling
Scatter hazelnuts onto a small baking sheet. Place into the oven and bake until lightly colored and the skins have blistered, about 8 to 15 minutes. Remove and place hot nuts into a kitchen towel and let steam for 3 to 4 minutes. Vigorously rub nuts together in the towel to remove loose skins and allow to cool completely. If some of the skin remains, it is ok.
In a food processor, add hazelnuts and process until finely ground. Add confectioners sugar, butter and pinch of salt. Process mixture until smooth. Evenly spread mixture between the flat bottoms of half the cookies - sandwich with remaining cookies.
Makes 12 sandwich cookies.
view more member recipes
HAZELNUT-CREAM-STUFFED SNICKERDOODLE SANDWICH COOKIES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
For the dough
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
For the coating
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
For the filling
3/4 cup hazelnuts
1/4 cup confectioners sugar, sifted
2 tablespoons unsalted butter, softened
pinch salt
Preheat the oven to 375 degrees.
To prepare the dough
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
In a large mixing bowl, beat together butter, brown sugar and granulated sugar until smooth and creamy. Beat in egg and vanilla. Add dry ingredients and mix just until combined.
To prepare the coating
In a small bowl, stir together sugar and cinnamon.
Scoop out dough using a scant tablespoon cookie scoop to form 24 balls of dough. Dip rounded sides of each ball of dough into the sugar coating, then place, sugar side up, on parchment-lined baking sheets.
Place into the oven and bake, rotating pans halfway though, until the cookies are golden around the edges, about 8 to 11 minutes. Remove (leave oven on) and allow cookies to cool on the pans for two minutes before transferring them to a wire rack to cool completely.
To prepare filling
Scatter hazelnuts onto a small baking sheet. Place into the oven and bake until lightly colored and the skins have blistered, about 8 to 15 minutes. Remove and place hot nuts into a kitchen towel and let steam for 3 to 4 minutes. Vigorously rub nuts together in the towel to remove loose skins and allow to cool completely. If some of the skin remains, it is ok.
In a food processor, add hazelnuts and process until finely ground. Add confectioners sugar, butter and pinch of salt. Process mixture until smooth. Evenly spread mixture between the flat bottoms of half the cookies - sandwich with remaining cookies.
Makes 12 sandwich cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hazelnut-nutella Sandwich Cookies
by sgre52160
2/3 cup roasted and salted hazelnuts 2 1/2 cups flour 1/2 tsp baking soda 1/2 tsp salt 1 cup unsalted butter, softened 1 1/4 cups sugar 1 large egg yolk 1 tsp vanilla extract Nutella or anoth
by sgre52160
2/3 cup roasted and salted hazelnuts 2 1/2 cups flour 1/2 tsp baking soda 1/2 tsp salt 1 cup unsalted butter, softened 1 1/4 cups sugar 1 large egg yolk 1 tsp vanilla extract Nutella or anoth
Snickerdoodle Cookies
by ICOOK2
1/2 cup shortening 1/2 cup butter 1 1/2 cup sugar 2 eggs 2 3/4 cup all-purpose flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 2 Tbsp sugar 1 tsp ground cinnamon Mix first 3 i
by ICOOK2
1/2 cup shortening 1/2 cup butter 1 1/2 cup sugar 2 eggs 2 3/4 cup all-purpose flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 2 Tbsp sugar 1 tsp ground cinnamon Mix first 3 i
Snickerdoodle Cookies With Cinnamon Chips
by suemunzlinger
2 3/4 cup(s) all-purpose flour 2 teaspoon(s) cream of tartar 1 teaspoon(s) baking soda 1/4 teaspoon(s) salt 8 tablespoon(s) (1 stick) unsalted butter 1/2 cup(s) pure vegetable shortening 1
by suemunzlinger
2 3/4 cup(s) all-purpose flour 2 teaspoon(s) cream of tartar 1 teaspoon(s) baking soda 1/4 teaspoon(s) salt 8 tablespoon(s) (1 stick) unsalted butter 1/2 cup(s) pure vegetable shortening 1
Hazelnut Jam Thumbprint Cookies
by sgre52160
1 1/2 sticks softened, unsalted butter (about 12 tbsp) 1/2 cup sugar 3 oz semisweet chocolate, melted and cooled to room temperature 2 cups all-purpose flour 1 cup hazelnuts 1 egg white 1/2 cup
by sgre52160
1 1/2 sticks softened, unsalted butter (about 12 tbsp) 1/2 cup sugar 3 oz semisweet chocolate, melted and cooled to room temperature 2 cups all-purpose flour 1 cup hazelnuts 1 egg white 1/2 cup
Hazelnut Shortbread Cookies
by sgre52160
1 cup roasted hazelnuts 3/4 cup butter, sliced and chilled 3/4 cup sugar 1 1/2 cups flour Preheat oven to 350. In a food processor, coarsely grind nuts. Add butter and sugar, process thoroughl
by sgre52160
1 cup roasted hazelnuts 3/4 cup butter, sliced and chilled 3/4 cup sugar 1 1/2 cups flour Preheat oven to 350. In a food processor, coarsely grind nuts. Add butter and sugar, process thoroughl
view more member recipes
related CDKitchen recipes
Hazelnut Cream Coffee Topping
Chocolate Wafer Ice Cream Sandwiches
Rocky Road Malts
Oreo Eggnog
Hazelnut Caramel Macchiato
Oreo Cookie Milk Shake
Snickerdoodle Cookie Mix In A Jar
Cookies 'n Cream Cheesecake
Aunt Woody's Easy Ice Cream Pie
Chocolate Cookie Pudding