Recipes

[Sunniegirl]

This recipe was inspired by an Italian chocolate-hazelnut confection called “gianduja.” The sandwich cookies may sound fancy but they are simple to prepare using a sugar cookie mix. With toasted hazelnuts and a dash of Frangelico no one will ever know you took a short cut. Now, crack open a jar of nutella and get cooking!

GIANDUJA SANDWICH COOKIES

Ingredients:

• 1 17.5 oz pkg sugar cookie mix
• 1/2 cup butter, melted
• 1 tablespoon Frangelico or other hazelnut flavored liqueur, optional
• 1 teaspoon pure vanilla extract
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/2 cup toasted hazelnuts, finely chopped
• 1/3 cup granulated sugar
• About 2/3 cup chocolate-hazelnut spread (such as Nutella)

Directions:

Preheat oven to 375 degrees. In a large bowl, combine cookie mix, melted butter, liqueur, vanilla, egg, flour, and hazelnuts. Stir until a soft dough forms. Roll dough into 1-inch balls, then roll balls in sugar. Place 2 inches apart on an ungreased cookie sheet, then press each with the bottom of a glass to flatten slightly. Bake 9-11 minutes or until edges are light golden brown. Cool about 1 minute then remove from cookie sheet to wire rack. Cool completely. For each sandwich cookie, spread a generous teaspoonful of chocolate-hazelnut spread on bottom of 1 cookie, then top it with another cookie.

Number of Servings: 18 sandwich cookies

I saw this one and it looks good and easy too!!! I think I have to try making it this weekend. It would be good with some coffee for after dinner or whenever.