Name: Nutty Sandwich Cookies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 40 to 50 small sandwich cookies
Ingredients: 1/2 cup confectioners' sugar; 1/4 cup granulated sugar; 1 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 stick unsalted butter, at room temperature; Coarse, raw, sanding or brown sugar, for topping (optional); 3/4 cup pistachios, almonds, pecans, peanuts or hazelnuts, plus more for topping (optional); Jam, lemon curd, chocolate-hazelnut spread, melted chocolate or frosting, for filling

Directions

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

Nutty Sandwich Cookies

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