Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies Recipe - Every Day with Rachael Ray

I couldnt pass up this fantastic snickerdoodle recipe! They are ty's favorite! I am not a huge fan of hazelnuts so I left the hazelnut cream out of the center and just made the cookies :) They are very very yummy!

Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies

September 2010

• 6 Servings
• 
• Prep 15 min
• 
• Bake 15 min

Ingredients:

• 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

Directions:

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. 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.

2. 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. 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.

3. 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.

Hazelnut-Cream-Stuffed Snickerdoodle Sandwich Cookies Recipe - Every Day with Rachael Ray