Hazelnut cream stuffed snickerdoodle sandwich cookies

By bigbare

Ingredients

• 1 1/4 cups flour
• 1 teaspoon baking powder
• three -quarter teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup +2 tablespoons granulated sugar
• one egg
• 1 teaspoon. Vanilla extract
• three -quarter cup blanched and peeled hazelnuts toasted
• one quarter cup confectioners' sugar sifted

Preparation

Step 1

Preheat oven to 375° line a cookie sheet with parchment.
In small bowl, whisk together the flour, baking powder, one quarter teaspoon cinnamon, baking soda and salt.
Using a mixer, cream 8 tablespoons of butter, brown sugar and quarter cup granulated sugar until fluffy about two minutes.
Beat in the egg and vanilla, mix in the flour mixture at low speed.
In small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon.
Using a 1 1/2 inch scoop form 12 mountains.
Get the rounded side of each mound into the sugar mixture to coat, then play sugar side up and 2 inches apart on prepared cookie sheet.
Bake the cookies until Golden at the edges 12 to 15 minutes. Let cool for about two minutes then transfer to rack and cool completely.
Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners' sugar and the remaining 2 tablespoons butter and process until smooth. Spread six cookies with about 2 teaspoons of hazelnut cream and and sandwiches remaining cookies.