Description
Indulge in these decadent Hazelnut Shortbread Sandwich Cookies filled with creamy milk chocolate ganache. Perfect for special occasions or a sweet treat any day!
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup finely ground toasted hazelnuts
- 1/4 teaspoon salt
For the Ganache Filling:
- 1/2 cup milk chocolate chips or chopped milk chocolate
- 1/4 cup heavy cream
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together softened butter and powdered sugar until smooth and fluffy. Mix in vanilla extract.
- Prepare dough: In a separate bowl, whisk together flour, ground hazelnuts, and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
- Roll out dough and bake: On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out cookies and bake for 10–12 minutes until lightly golden. Cool on a wire rack.
- Make ganache: Heat cream, pour over chocolate, let sit, then stir until smooth. Let cool to a spreadable consistency.
- Assemble cookies: Spread or pipe ganache onto half the cookies, top with remaining cookies to form sandwiches. Allow to set before serving.
Notes
- Cookies can be stored unfilled for up to 5 days and filled just before serving.
- You can dust the tops with powdered sugar for a pretty finish.
- Dark chocolate ganache can be used for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 9g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
