Chocolate Hazelnut Sandwich Cookies

Here are hazelnut cookies made with Pillsbury® refrigerated sugar cookies - delicious baked dessert to serve a crowd.

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Servings 36

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( 2 ) Ratings

2 Ratings

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1 Stars

Member Reviews ( 4 )

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ingredients 5
Prep Time 45 min
Total Time 1 hr 10 min

Ingredients

1/4: cup hazelnuts, toasted*

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/4: cup all-purpose flour

1/2: teaspoon vanilla

1: jar (13 oz) hazelnut spread with cocoa

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Directions

1 Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In food processor with metal blade, process hazelnuts with on/off pulses until finely ground.
2 In large bowl, stir or knead cookie dough, flour, ground nuts and vanilla until well blended. Divide dough in half. On lightly floured surface, roll each half to 1/4-inch thickness. Cut dough with 2-inch scalloped or round cookie cutter; place 2 inches apart on ungreased cookie sheets.
3 Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4 To make each sandwich cookie, spread 2 teaspoons hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together.
5 Place remaining hazelnut spread in resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle spread over cookies. Store between sheets of waxed paper in tightly covered container.

EXPERT TIPS

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Expert Tips

*To toast hazelnuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 8 minutes, stirring occasionally, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie

Calories: 120
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 1/2g 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 45mg; 45%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 11g 11% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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singchef

report Posted May. 16, 2013 5:58 PM

I haven't even tried this recipe yet, but the fact that it's made with promenade dough is very disappointing, especially considering that you still have to add stuff to the dough anyway! A good shortbread recipe would be just as easy and less expensive. Come on Doughboy, can't you be bothered to bake real food anymore, instead of forcing this pre-made refrigerated processed junk down our throats again? It's time to step up, Pillsbury!

reipe

report Posted Dec. 30, 2012 4:43 PM

love this recipe because of the nuttela

editorKaren

report Posted Oct. 29, 2012 3:57 PM

Super easy and taste great!

jungle917

report Posted Dec. 6, 2011 2:48 PM

Great looking cookie but overall the taste is just okay and it's a bit of a mess to eat... I was hoping for so much more "oomph" in the cookie but it fell kind of flat for me... maybe too much hazelnut spread (I used the recommended amount if not less)... I will say that it tasted better the next day with a cup of coffee, however I will not be making these again for the holidays... moving on..