Chocolate-Hazelnut
Sandwich Cookies
MAKES ABOUT 24These perfectly giftable treats are
a chocolate lover's dream.½ cup unsalted butter, softened
1⁄3 cup plus 2 tablespoons sugar,
divided
2 egg yolks
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ cup unsweetened cocoa
powder
1⁄8 teaspoon kosher salt
½ cup chocolate-hazelnut spread- In a large bowl, beat butter
and 1⁄3 cup sugar with a mixer at
medium-high speed until creamy,
3 to 4 minutes, stopping to scrape
sides of bowl. Add egg yolks,
one at a time, beating well after
each addition. Beat in vanilla. In a
medium bowl, sift together flour,
cocoa, and salt. With mixer on low
speed, gradually add flour mixture
to butter mixture, beating just
until combined. - Place dough between 2 pieces of
parchment paper, and roll to ¼ -inch
thickness. Refrigerate for 1 hour. - Preheat oven to 350°. Line
2 baking sheets with parchment
paper.
4. Remove top piece of parchment
paper from dough. Using a 1½ -inch
round cutter, cut dough, rerolling
scraps as necessary. Place 1 inch
apart on prepared pans. Sprinkle
with remaining 2 tablespoons sugar.
5. Bake until firm, 10 to 12 minutes.
Let cool on pans for 10 minutes.
Remove from pans, and let cool
completely on wire racks.
6. Spread about 1 teaspoon
chocolate-hazelnut spread on
flat side of half of cookies. Place
remaining cookies, flat side down,
on top of spread. Store in an
airtight container for up to 3 days.
91 CHRISTMAS COOKBOOK