Lemon Hazelnut Cookie Sandwiches Food

LAVENDER-LEMON SANDWICH COOKIES

Steps:

• Make the cookies: Beat the butter, granulated sugar and honey in a large bowl with a mixer on medium-high speed until fluffy, about 1 minute. Beat in
• the egg, vanilla and lemon zest. Reduce the mixer speed to low; beat in the flour, baking soda and salt until the dough comes together. Cover and refrigerate until firm, 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Grind the lavender in a spice grinder until crumbly. Mix with the coarse sugar in a medium bowl.
• Roll rounded teaspoonfuls of dough into balls, then roll in the lavender sugar; arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are browned around the edges, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the butter, lemon zest, lemon juice and vanilla in a large bowl with a mixer on high speed until light, 1 to 2 minutes. Reduce the mixer speed to medium; beat in the confectioners' sugar until smooth. Spread the filling on half the cookies (about 1 teaspoon per cookie). Sandwich with the remaining cookies.

CHEATERS HAZELNUT SANDWICH COOKIES

Steps:

• 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.

LEMON HAZELNUT COOKIE SANDWICHES

Steps:

• Finely grind flour, nuts, salt and cinnamon in processor. Using electric mixer beat butter and 1/2 cup sugar in large bowl until smooth. Beat in lemon peel and vanilla. Add dry ingredients to butter mixture and mix just until dough holds together. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
• Position rack in center of oven and preheat to 325°F. Butter large baking sheet. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 3-inch round cookie cutter, cut out cookies. Gather scraps into ball. Reroll dough to 1/4-inch thickness. Cut out additional cookies, forming total of 12. Transfer rounds to prepared sheet. Using 1-inch round cookie cutter, cut out center of 6 cookies and remove. (Can be baked for snacks.)
• Bake cookies until golden, about 20 minutes. Transfer sheet to rack and cool 5 minutes. Transfer cookies to rack and cool completely.
• Spread 1 1/2 teaspoons marmalade evenly over each cookie without a hole, leaving 1/8-inch border uncovered. Sift additional powdered sugar over cookies with holes; arrange powdered sugar side up atop jam-covered cookies. (Can be prepared up to 2 days ahead. Store cookie sandwiches in single layer in airtight container at room temperature.)

ZESTY LEMON ICE CREAM COOKIE SANDWICHES

Steps:

• Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
• Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
• Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
• Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
• To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

HAZELNUT & CHOCOLATE COOKIE SANDWICHES

Steps:

• Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.
• Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.
• Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.