Chocolate Hazelnut Shortbread Sandwich Cookies
These Chocolate Hazelnut Shortbread Sandwich Cookies are incredibly addicting. The perfect buttery flavor with a crumbly tender texture.
Servings 14
Ingredients
- 1 stick butter softened
- ¼ cup sugar
- 2 tbsp brown sugar light or brown
- 2 tsp vanilla
- 1 egg yolk
- 1 cup+ 2 tbsp flour
- ½ tsp salt
- 1 tbsp corn starch
- ½ cup hazelnuts
- ⅓-½ cup nutella
Instructions
- Add the hazelnuts to skillet and toast them on medium heat for about 10-12 minutes. Stir them often so they don't burn. Dump them onto a kitchen towel and wrap them. Wait until they are cool enough to handle and rub them under the towel to remove most of their skins. Once the hazelnuts are room temp, add them to a food processor or blender and blend on high just until fine. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter, sugars & vanilla. About 2-3 minutes until light and fluffy. Add in your egg yolk and continue mixing. Be sure to scrape down the sides of the bowl. Once combined, add in the flour, ground hazelnuts & salt. Mix until there are no dry pockets left. It should be firm.
- Dump the dough onto parchment paper or plastic wrap and shape it into a log about 1.5-2 inches thick. Doesn't have to be perfect. Wrap and refrigerate the dough for AT LEAST 2-3 hours so it can firm up.
- Once the dough has firmed, preheat your oven to 350° Using a sharp knife, slice the cookies ¼ inch thick. Place onto a sheet pan lined with parchment paper. Bake for 10-12 minutes until the edges are very lightly golden brown. Allow them to cool & crisp up for at least 20-30 minutes. Using a small knife, spread 2 teaspoons of nutella on the bottom of each cookie and top with the other. Finish with a generous dusting of powdered sugar and enjoy!