Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies

By boscobojo

Ingredients

• 1 1/4 cups flour
• 1 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick (4 ounces) plus 2 Tbl. unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup plus 2 Tbl. granulated sugar
• 1 egg
• 1 tsp. pure vanilla extract
• 3/4 cup blanched and peeled hazelnuts, toasted
• 1/4 cup confectioners' sugar, sifted

Preparation

Step 1

Preheat oven to 375 degrees and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 tsp. cinnamon, baking soda and salt. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.

In a small bowl, mix together the remaining 2 Tbl. granulated sugar and 1/2 tsp. cinnamon. Using a 1 1/2 inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.

Meanwhile using a food processor, finely grind the hazelnuts. Add the confectioners' sugar and the remaining 2 Tbl. butter; process until smooth. Spread 6 cookies with about 2 tsp. hazelnut cream each and sandwich with the remaining 6 cookies.