Hazelnut & Coconut Shortbread Sandwich Cookies

Hazelnut & Coconut Shortbread Sandwich Cookies

  Ready in : 75 mins

Hazelnut & Coconut Shortbread Sandwich Cookies is a lacto ovo vegetarian dessert. This recipe serves 22 and costs 15 cents per serving. One serving contains 166 calories, 2g of protein, and 10g of fat. If you have sugar, flour, salt, and a few other ingredients on hand, you can make it. 4 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns a not so super spoonacular score of 12%. Coconut-Lime Bars with Hazelnut Shortbread Crust, Hazelnut Shortbread Cookies, and Chocolate Chip Hazelnut Shortbread Cookies are very similar to this recipe.

Ingredients

coconut

coconut

0.5 cup

flour

flour

2 cups

hazelnuts

hazelnuts

0.25 cup

salt

salt

0.25 teaspoon

sugar

sugar

1 cup

butter

butter

2 sticks

vanilla extract

vanilla extract

1 teaspoon

Cooking in Steps

  1. 1
    Preheat oven to 350 degrees F.In the bowl of an electric mixer fitted with the paddle attachment, on medium blend together sugar and butter until soft and light yellow, about 5 minutes. Meanwhile finely chop (either with your knife or in a food processor) the coconut and hazelnuts. Blend vanilla into butter and sugar mixture, then add salt and flour with mixer on low. Once incorporated, add coconut and hazelnuts and stir just until blended together.

    hazelnuts

    hazelnuts

    coconut

    coconut

    vanilla

    vanilla

    butter

    butter

    all purpose flour

    all purpose flour

    sugar

    sugar

    salt

    salt

    hand mixer
    hand mixer
    food processor
    food processor
    knife
    knife
    blender
    blender
    bowl
    bowl
    oven
    oven
  2. 2
    Remove dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate for 30-45 minutes or until firm.On a floured surface, roll out dough to 1/8-inch thick. With a cookie cutter, cut dough into large circles.

    cookies

    cookies

    dough

    dough

    roll

    roll

    wrap

    wrap

    cookie cutter
    cookie cutter
    plastic wrap
    plastic wrap
  3. 3
    Cut out a small circle in half of the circles (preferably the best looking circles) using a smaller circle shaped cutter.

  4. 4
    Place all circles onto cookie sheets.

    cookies

    cookies

    baking sheet
    baking sheet
  5. 5
    Bake cookies 12-14 minutes until edges begin to brown, rotating sheets halfway through if baking more than one sheet at a time. If not, refrigerate dough between baking.

    cookies

    cookies

    dough

    dough

    oven
    oven
  6. 6
    Remove trays to cooling rack to let cool for a few minutes.

    wire rack
    wire rack
  7. 7
    Remove cookies from tray and place onto cooling rack to cool completely. Once completely cool spread about 1 tsp or more of raspberry jam onto the bottom circle cookies and top with doughnut shaped cookies. Dust with powdered sugar and serve.

    powdered sugar

    powdered sugar

    raspberry jam

    raspberry jam

    cookies

    cookies

    wire rack
    wire rack