Gianduja Sandwich Cookies

By Caryl

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)

Preparation

Step 1

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.