Gianduja Sandwich Cookies
By Caryl
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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)
Details
Servings 18
Adapted from betterrecipes.com
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.
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