Bake-Off® Contest 46, 2013
Sioux Falls, South Dakota

Coconut Pecan Florentine Sandwich Cookies

Just 4 ingredients are all that's needed to make crispy chocolate cookies sandwiched together with a creamy mocha cappuccino hazelnut spread. Pair them with a fresh cup of coffee.

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  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 4
  • servings 24
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
1
can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
2/3
cup old-fashioned oats
1
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

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LOCATION

Steps

  • 1 Heat oven to 350°F. Line 2 large cookie sheets with parchment paper.
  • 2 Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add frosting, oats and 1/8 teaspoon salt. Beat with electric mixer on medium speed until well blended. Working with 1/2 of the dough; drop by tablespoonfuls to make 24 cookies. Place 3 inches apart on cookie sheets. (Cookies will spread.)
  • 3 Bake 2 cookie sheets at a time, 10 to 14 minutes or until golden brown, turning cookie sheets halfway through bake time. While cookies are baking, drop remaining tablespoonfuls of dough onto parchment paper to make 24 additional cookies. Remove baked cookies and parchment paper to cooling rack. Cool completely, about 10 minutes. Repeat with remaining dough and parchment paper.
  • 4 Spread 1 heaping teaspoon of the hazelnut spread onto bottom of 24 cookies. Top with remaining cookies bottom side down; press lightly. Store in covered container.
  • 1 Heat oven to 350°F. Line 2 large cookie sheets with parchment paper.
  • 2 Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add frosting, oats and 1/8 teaspoon salt. Beat with electric mixer on medium speed until well blended. Working with 1/2 of the dough; drop by tablespoonfuls to make 24 cookies. Place 3 inches apart on cookie sheets. (Cookies will spread.)
  • 3 Bake 2 cookie sheets at a time, 10 to 14 minutes or until golden brown, turning cookie sheets halfway through bake time. While cookies are baking, drop remaining tablespoonfuls of dough onto parchment paper to make 24 additional cookies. Remove baked cookies and parchment paper to cooling rack. Cool completely, about 10 minutes. Repeat with remaining dough and parchment paper.
  • 4 Spread 1 heaping teaspoon of the hazelnut spread onto bottom of 24 cookies. Top with remaining cookies bottom side down; press lightly. Store in covered container.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
2g
2%
),
Cholesterol
0mg
0%;
Sodium
105mg
105%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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