Lemon Hazelnut Cookie Sandwiches Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks and vanilla and almond extracts and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until combined, then slowly add the milk and beat until just combined.
• Transfer the dough to a piping bag fitted with a 1/2-inch open star tip. Pipe 1 3/4-inch logs about 2 inches apart on the prepared pans. (You will have leftover dough.)
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 18 to 24 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
• Pipe the remaining dough onto one of the used parchment-lined baking sheets and bake only 15 to 20 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
• Sandwich a thin layer of lemon curd between the cookies (1/2 teaspoon each). Microwave the candy melts and shortening in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Dip the cookies partway in the candy melts, letting the excess drip off. Return to the racks and top with nonpareils. Let set, about 1 hour.

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:

• Preheat oven to 350 degrees F.
• Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste.
• Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.
• While cookies are baking, melt chocolate chips in a double boiler over low heat.
• When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies.
• Dip half of the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry.

Steps:

• In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.

Steps:

• Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
• Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
• Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
• Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
• Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Steps:

• Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
• Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.
• Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.