Sunday, December 4, 2011


I have made this recipe twice. The hazelnut cream is more like a paste and I never like it the first day but after it sits awhile it's better, they're delicious for breakfast. I know it's not your traditional snickerdoodle cookie recipe but I think it's pretty banging and ate most of them without the filling (and evidently so does Mr. Lawyer and John who ate all my cookies last night). It's a small batch but that means you don't have to eat a ton of cookies all week (or is that a bad thing?!). Oh, and I don't blanch the nuts because I'm impatient. 
Hazelnut Cream Stuffed Snickerdoodle Sandwich Cookies
(adapted from the Rachael Ray Magazine)
1 1/4 cups flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) plus 2 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup blanched and peeled hazelnuts, toasted
1/4 cup confectioners’ sugar, sifted
1. Preheat the oven to 375° and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 teaspoon cinnamon, the baking soda and salt.
2. 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.
3. In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon 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. 
4. 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.
5. Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners’ sugar and the remaining 2 tablespoons butter; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies.

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