Nutella Sandwich Cookies

4.50 from 2 reviews

The perfect little cookie - Tender hazelnut cookie dough sandwiched with hazelnut chocolate paste. Just a hint of rum gives the cookie a special flavor.

Prep Time40

Bake Time8

Total Time48

Servings:24 cookies

Ingredients

3 ¾ oz all-purpose flour (¾ cup, see note)
⅛ teaspoon table salt
⅛ teaspoon baking soda
½ teaspoon ground cinnamon
3 oz unsalted butter (room temperature)
3 oz confectioners' sugar (¾ cup)
1 oz hazelnuts (¼ cup finely ground)
1 large egg yolk
½ tablespoon dark rum
½ teaspoon vanilla extract
1 cup Nutella (or store bought )

Instructions

Sift together 3 ¾ oz all-purpose flour, ⅛ teaspoon table salt, ⅛ teaspoon baking soda and ½ teaspoon ground cinnamon. Set aside
Cream 3 oz unsalted butter and 3 oz confectioners' sugar until the mixture lightens in color and is aerated, about 2 minutes. Scrape the bowl thoroughly. Add 1 oz hazelnuts (finely ground). Add 1 large egg yolk, ½ tablespoon dark rum and ½ teaspoon vanilla extract and mix just until combined. Scrape the bowl thoroughly. With the mixer running on low speed, slowly add the flour mixture.
Turn the dough out onto a lightly floured surface and knead lightly to finish combining the ingredients. Form the dough into a disc. Wrap and refrigerate for several hours until chilled and firm.
Preheat the oven to 350 °F. Line two ½ sheet pans with parchment paper.
Remove the dough from the refrigerator. Knead the dough briefly to soften just a bit. Roll the dough to ⅛" thick and use a cookie cutter (whatever shape you prefer) to cut out cookies. Set the cookies onto one of the prepared sheet pans, spaced ¼" apart.
Reroll the scraps and continue cutting until the dough is gone. If the dough gets too soft to roll return it to the refrigerator to firm up.
Bake until lightly golden around the edges, about 7-8 minutes. Turn the trays after 5 minutes through the baking time. Cool completely.
Flip half the cookies over so the flat side is facing up. Spread or pipe a layer of Nutella over each cookie bottom.
Carefully place a cookie top onto each cookie bottom to form a sandwich and press together.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

The cookies keep for several days in a covered container at room temperature. I actually prefer them the second day when they've softened just a bit.

The yield will vary based on the shape and size of the cookie cutter.

Nutrition