Recipe courtesy of Robin Miller
Cheaters Hazelnut Sandwich Cookies
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 16 cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 310
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 4 mg
- Sodium
- 99 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 16 cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 310
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 4 mg
- Sodium
- 99 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste.
- Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.
- While cookies are baking, melt chocolate chips in a double boiler over low heat.
- When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies.
- Dip half of the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry.
