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Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies

September 2010
Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies

by 3 people

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I cant say that my Italian-American upbringing yieldedany snickerdoodles, but these cookies havegrown on meand my kids!through theyears. I like adding the hazelnut filling toround out the rich, buttery flavors and tobring out the hint of spice.

Makes: 6 servings

Prep: 15 mins

Bake: 15 mins

Ingredients
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (4 ounces) plus 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup blanched and peeled hazelnuts, toasted
  • 1/4 cup confectioners sugar, sifted
Directions
  1. Preheat the oven to 375 degrees and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 teaspoon cinnamon, the baking soda and salt. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.
  2. In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Using a 1 1/2-inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.
  3. Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners sugar and the remaining 2 tablespoons butter; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies.