Chocolate Hazelnut Sandwich Cookies

Steps

• 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.