Nutty Sandwich Cookies
- Level: Easy
- Yield: 40 to 50 small sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 46 servings
- Calories
- 49
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 13
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.