Chocolate Hazelnut Sandwich Cookies

1/4

cup hazelnuts, toasted*

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/4

cup all-purpose flour

1/2

teaspoon vanilla

jar (13 oz) hazelnut spread with cocoa

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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.

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

Nutrition Information

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;

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