Holiday Cookie Sandwich With Nutella Hazelnut Spread Recipes

Steps:

• For the cookies: Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Beat the cream cheese, butter and confectioners' sugar together in a large mixing bowl with a handheld mixer until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the egg, vanilla and lemon zest and beat until smooth, another minute. Scrape down the bowl again. Add the almond and coconut flours and the salt. Beat until a slightly sticky dough forms. Halve the dough and shape each into a flat disc. Wrap each in plastic and chill in the freezer until firm, about 30 minutes.
• Work with one disc of chilled dough at a time, leaving the other in the freezer. Place the dough between 2 sheets of parchment paper and roll to 1/4-inch thickness. Carefully peel off the top sheet of parchment. Dip a 3-inch round cookie cutter into some coconut flour to help keep it from sticking to the dough and cut the dough into rounds. (The dough is very soft, so you will likely have to leave the cookies in place and scrape away the surrounding dough.) If you like, use mini cookie cutters to cut a hole from the middles of the rounds for half of the rounds. The dough will probably be too soft to transfer the cookies, so slide the parchment paper with the rounds onto a baking sheet. Gather the scraps of dough together and flatten into another round. Wrap the disc of dough in plastic, and chill in the freezer. Place the baking sheet of cut cookies into the freezer to chill for 10 to 15 minutes. Meanwhile, repeat the process with the second disc of chilled dough. Reroll the scraps and cut out more cookies. (You should be able to cut a total of 18 to 20 rounds.)
• Bake one sheet of cookies at a time for 5 minutes. Turn the oven down to 300 degrees F and continue to bake, rotating the pan halfway through, until lightly golden on the edges, about another 10 minutes. Transfer the baking sheet to a rack. (Do not try to transfer the cookies from the baking sheet until completely cooled.) Increase the oven to 350 degrees F and repeat with the other cookies.
• For the frosting: With a handheld mixer, beat the butter in a bowl until light and airy. Add the confectioners' sugar, vanilla and salt. Mix on low speed until smooth. Transfer a third of the frosting to a piping bag and set aside. Divide the remaining frosting evenly between 2 bowls. Add about 1/2 teaspoon red gel paste to one bowl and 1/2 teaspoon green gel paste to the other. Mix until the color is evenly distributed, adding more gel as desired. Transfer to two more piping bags. Cut off the tips of the bags when ready to assemble.
• To assemble: Pair off the cookie rounds into tops and bottoms, using any cookies with cutouts as tops. Arrange the flat sides of the bottom cookies facing up. Pipe about 3 tablespoons frosting onto the bottom cookies. Smooth the frosting with an offset spatula. Top with the flat sides of the top cookies facing down, pressing gently so that the frosting is pushed to the edges of the cookies.
• Put the crushed peppermint candy and sprinkles on separate plates. Place the sanding "sugar" in a bowl. Roll the edges of each cookie in the candy or sprinkles, or spoon the sugar over the frosting. Sprinkle any cut-out windows with more decorations as desired.

Steps:

• In a large bowl, cream butter and confectioners' sugar on high speed until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap iand refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Brush with milk., Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.

Steps:

• Heat oven to 350degreesF. Open package of cookies; sprinkle cookies with sugar or glitter. Bake cookies as directed on package. Cool completely, about 10 minutes.
• For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Store loosely covered.
• These cookies make a great holiday activity for children. Let them decorate the cookies with sugars and glitter. While cookies bake, decorate the tree or have a cup of hot cocoa, then let the children make sandwiches with the cooled cookies and frosting.
• Vanilla frosting may be tinted with red or green food coloring, if desired.

Steps:

• In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. In a food processor, pulse hazelnuts with 1/4 cup flour mixture until very finely ground. Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a lightly floured 2 1/2-inch fluted round cutter, cut out dough. (If dough becomes too soft, refrigerate a few minutes; reroll scraps, if desired.) Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch cutter, cut out dough in centers of half the cookies. Bake until cookies just begin to brown at edges, 10 to 12 minutes, rotating sheets halfway through. If desired, bake small cutouts separately, 5 to 7 minutes. Transfer cookies to wire racks and let cool completely.
• Lightly sift confectioners' sugar over cutout tops. Spread about 2 teaspoons chocolate or jam on bottoms of remaining cookies and sandwich with sugar-dusted tops.

Steps:

• Split the vanilla pod lengthwise with a knife and scrape out the seeds or use 2 teaspoons vanilla extract instead.
• In a bowl, mix the butter, confectioners' sugar, egg, vanilla seeds and salt. Mix briefly to blend until all the ingredients are combined, but without over working. Add the sifted flour and mix again briefly.
• Roll this mixture up into a ball, wrap it with plastic wrap and let the dough rest for 1 hour in the fridge.
• Take the dough out of the fridge and cut into 2 parts with a knife.
• Roll out each piece between 2 pieces of parchment paper to a thickness of 1/4 of an inch. Rest the two layers in the fridge for at least 10 minutes (ideally 1 hour).
• Remove the 2 layers from the fridge. Using a round cookie cutter, cut out cookies. Using smaller cutters, cut a shape out of the top cookies.
• Bake on the middle shelf of the oven at 350 degrees F for approx. 10 minutes. Take out of the oven and let cool.
• Using a pastry bag, put 1/2 tablespoon of Nutella® hazelnut spread onto each cookie without a hole. Then cover with the top cookie.