CHOCOLATE-HAZELNUT SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Spread the hazelnuts on a small baking sheet and bake until lightly browned, about 12 minutes. Let cool. Transfer the hazelnuts to a resealable plastic bag and finely crush with a rolling pin.
- Whisk the crushed hazelnuts with the flour, cinnamon and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour mixture until just combined (the consistency will be more like a thick batter than a cookie dough).
- Transfer the dough to a large resealable plastic bag. Cut a 1/2-inch opening at one corner. Pipe 1-inch mounds about 1 1/2 inches apart on the prepared pans. Tap each pan on the counter a few times to flatten the mounds slightly. Sprinkle half of the mounds with coarse sugar (these will be the tops).
- Bake, switching the pans halfway through, until the cookies are flattened and the edges are golden, 18 to 22 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Sandwich the chocolate-hazelnut spread between the cookies.
CHOC HAZELNUT ICE CREAM SANDWICH
Squish chocolate and salted caramel ice cream between two chocolate cookies to make this irresistible frozen dessert. Devour immediately or pop in the freezer
Provided by Elena Silcock
Categories Dessert, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Put a scoop of ice cream on 2 cookies, then top with 2 more cookies and squish down a bit so the ice cream reaches the edges.
- Put the hazelnuts on a plate. Roll the sides of each ice cream sandwich through the nuts, like a wheel, to create a nutty edge, then either pop in the freezer if you want to serve them later, or devour immediately.
Nutrition Facts : Calories 505 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CHEATERS HAZELNUT SANDWICH COOKIES
Provided by Robin Miller : Food Network
Categories dessert
Time 30m
Yield 16 cookie sandwiches
Number Of Ingredients 4
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.
HAZELNUT-CRUSTED CHOCOLATE SANDWICHES
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36 sandwiches
Number Of Ingredients 13
Steps:
- Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
- Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
- Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
- Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)
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- Bake at 350°F on parchment-lined baking sheets until just beginning to brown, 12 to 15 minutes.
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