Hazelnut Shortbread Sandwich Cookies with Dulce de Leche
1/2 cup (4 ounces) toasted hazelnuts, very finely chopped
1 cup unsalted butter
1/2 cup sugar
1/8 teaspoon salt
2 1/4 cups all-purpose flour
1 cup dulce de leche caramel sauce
Semi-sweet chocolate, melted
Preheat the oven to 350 F. Stack two large baking sheets together and line
the top one with parchment paper. Prepare another set of baking sheets the
In a food processor, cream the butter, sugar and salt together with the work
blade, about 1 minute or until combined. Add in the flour and hazelnuts and process until dough comes together in a rough mass, about 2-3 minutes. Turn out onto a lightly floured work surface and knead to make dough stick
together. Press down slightly.
Using two pieces of floured parchment paper, roll dough into a rectangle
about 16 by 18 inches, or as close to that as you can to a thickness of just
under 1/4 inch. Using a 2-inch cookie cutter with serrated edges, cut out cookies and place on prepared baking sheet. Bring scraps or trimmings together and roll out and cut in a similar fashion.
Place cookies, about 1 inch apart, on baking sheet. Bake 16-18 minutes until just golden brown at the edges and beginning to color on the cookie surface. Cool well.
To fill, using room temperature dulce de leche, and using a small metal
spatula, spread on about 1 generous teaspoon of the dulce de leche on a
cookie half which is on a work surface (do not do this while holding a
cookie in your hand). Pressing very lightly, top with another cookie (the
rough side of the cookie should sit on the Nutella). Repeat until all
cookies are used up.
Dust with confectioners' sugar.
Makes about 48 - 60 single cookies, 24-30 sandwich cookies
Recipe by: Marcy Goldman