Cheaters Hazelnut Sandwich Cookies

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Not to dismiss this recipe,yet a question.Why not use a Hazelnut spread with the Store bought cookie dough? {apricots really aren't needed to finish, unless enjoyed accompiant}

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Wow! Never tried one of her recipes before. I am totally impressed. I had to bake them for 17 minutes. I would make them much smaller next time because they do spread out. It was absolutely worth the effort of toasting and skinning the hazelnuts. Deeelicious!!!

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I needed to make 6 dozen cookies....quick! I searched the foodtv website and saw this recipe. I read the reviews to confirm that they were indeed easy to make. I went to the store with my ingredient list but alas, could not find hazelnuts. I substituted Heath "bits of brickle" toffee bits instead. Not only were they considerably less expensive...they tasted great in the cookie. Also, I used raspberry jam. All in all, everyone loved them and they will now be a new twist on our Holiday cookies list!

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I loved this recipe! I used the hazelnuts like Robin suggested but needed a new technique for removing the bitter skins besides roasting & towels. I found it and it's easy. Put the 1 cup of hazelnuts in a large frying pan with 3 cups of water and 1/4 cup baking soda. Bring to a boil for four minutes. Drain and rinse the nuts then brush them with a clean dishcloth. The skins come right off! Brown them on a cookie sheet in a 350 degree oven for 15 minutes to remove the excess moisture. I love hazelnuts and now can use them more because of this method!

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I loved these cookies. They were so easy to make and they are SO yummy! Another great thing about this recipe is how you can tweak it and change it. You could use different nuts or different jam. You could have so many varieties of the cookie.

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These were a big hit with my family. Like other reviewers I used almonds rather than hazelnuts and refrigerated the dough before cutting it.
When I make them again I'll make them smaller and put more jelly in the middle. I only put a small amount in the middle and and it was a bit overwhelmed by the chocolate.

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Like some other people, I used almonds instead of hazelnuts, just because I'm not a huge hazelnut fan. I also chilled the dough log after adding the nuts, because it got a bit too soft for slicing. I loved the combination of chocolate-apricot flavors, and the textures in this cookie are wonderful too!

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These were made and given to me as a gift.........and i want more! Just a fabulous recipe.

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I love these cookies! I used almonds (like one other reviewer instead of the hazelnuts. I used Ghirardelli bittersweet chocolate, and raspberry preserves (w/seeds as well. I sandwiched the cookies with the jam, drizzled the melted chocolate over the cookies, and for the finishing touch used some of the leftover almond crumbs for a garnish. I put them in a tin, and overnighted them to my mom. She didn't believe that I made them. LOL

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I loved these cookies. I did tweak the recipe just a bit. I added roasted pecans instead of the hazelnuts and I added a "holiday jam" which consisted of cranberries and orange liqueur. My friends were so impressed they said I should open a bakery!