Gianduja Sandwich Cookies

Photo by Cary L.
Adapted from betterrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Adapted from betterrecipes.com

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

  • cup 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.

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