Lacy Spiderweb Sandwich Cookies

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  • 35 min prep time
  • 2 hr 50 min total time
  • 9 ingredients
  • 20 servings


cup butter
cup packed brown sugar
cup granulated sugar
tablespoons light corn syrup
cup finely chopped hazelnuts (filberts)
cup all-purpose flour
teaspoon vanilla
cup hazelnut spread with cocoa
oz white chocolate baking bars or squares, chopped


  1. 1 Heat oven to 350°F. Line 4 cookie sheets with cooking parchment paper.
  2. 2 In 1-quart saucepan, melt butter over medium heat. Add brown sugar, granulated sugar and corn syrup; cook 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat. Stir in hazelnuts, flour and vanilla.
  3. 3 Quickly spoon batter by heaping teaspoonfuls about 3 inches apart onto cookie sheets. Spread rounds to 1/4-inch thickness using back of spoon.
  4. 4 Bake 10 to 12 minutes or until dark golden brown. Immediately slide parchment paper with cookies onto cooling racks. Cool completely, about 30 minutes.
  5. 5 For each sandwich cookie, spread 1 heaping teaspoonful hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set, about 1 hour.
  6. 6 In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on Medium (50%) 1 minute. Turn bag over; microwave 15 seconds longer until chocolate is softened. Gently squeeze bag until smooth. Cut off tiny corner of bag. Drizzle melted chocolate in 6 rings on top of each sandwich cookie. Starting at center, pull toothpick through rings to look like spiderweb. Let stand until set, about 30 minutes.




Nutrition Information

Recipe Step Photos

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