Photo: Nutty Sandwich Cookies Recipe
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
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By pomodoro315
on December 24, 2012
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Adding this to my yearly recipes. Although the dough was a bit dry and cracked a little, the flavor was rich and spectacular as Christmas cookies should be. I used almonds and nutella filling for a great flavor that was made a touch exotic by the cinnamon. Raspberry jam will give you a Linzer flavor. The dining room smelled wonderful as the cookies rested o the buffet during the day.
By delavegas
Romeoville, IL
on June 25, 2012
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These cookies were AMAZING! I used Nutella with no extra sprinkles of sugar on the tops. They were fantastic. They have officially been added to the christmas cookie rotation in my house and my brother-in-laws!
By Nyxie321
on December 31, 2011
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First, I feel the original recipe should have less stars. To me, it was unclear whether the nuts used should be measured as whole or chopped, so I decided to wing it and use 3/4C of whole almonds. I, most likely, was incorrect because the dough was too grainy to roll in balls. Instead of just making that, I put it back in the processor and added small amounts of Cointreau at a time, pulsing it until the dough pulled together. After the tweak, they came out wonderful. It is a great recipe to play with and really worked well in the end. Hope this helps!
Read all 6 reviews