we know it's been an entire week since our last visit but we really can't believe how quickly this week has flown by! lots going on and unfortunately, little time for cooking, baking and creating recipes. getting ready for a huge garage sale tomorrow since we are moving across the country in about 2 weeks - very excited but a little overwhelmed at the moment. our house, and kitchen, is overflowing with boxes and piles of stuff to sell, stuff to store and stuff to move - it's amazing to see how much junk we've accumulated over time! we had a cookie craving this morning and decided to make a bunch of these little gems to nibble on as we pack. who doesn't love nutella?! well, how about nutella sandwiched between two round buttery hazelnut cookies? um, yes please. when baking with hazelnuts, you usually toast them and remove the skins first. well, today i didn't have the patience to do that and the cookies still turned out fabulous, good to know. if you don't have any nutella in your pantry, these would be great sandwiched with your favorite jam or jelly as well. have a great weekend!
Hazelnut & Nutella Sandwich Cookies
makes about 36 cookies
1 cup hazelnuts
2 sticks unsalted butter, softened
1/2 cup sugar
1 tsp vanilla
1 cup white whole wheat flour
1 cup all purpose flour
1/4 tsp salt
3/4 cup nutella or jelly
in a food processor, grind hazelnuts until they are finely ground but not clumping together. in the bowl of a standing mixer fitted with the paddle attachment, cream butter and sugar until fluffy. add vanilla and combine. add flours, salt and ground hazelnuts and stir until well combined. divide the dough in half and press each half into a flat disk. wrap tightly in plastic wrap and chill for at least 2 hours or overnight.
preheat oven to 350 degrees F. remove one of the dough disks from refrigerator and let soften slightly. roll out the dough between two sheets of parchment paper until about 1/8-inch thick. using a 2-inch round cookie cutter, cut out dough and transfer to a parchment lined baking sheet. gather scraps and continue to re-roll until all the dough is used, returning briefly to refrigerator if the dough becomes too soft. bake cookies 14-16 minutes or until the edges begin to brown slightly. cool completely and sandwich with 1 tsp desired filling. enjoy!