Description
These delicate hazelnut cookies feature a tender, buttery base enriched with finely ground hazelnuts and rolled oats for added texture. Baked to a light golden perfection, they are then sandwiched with a smooth, creamy vanilla butter filling, making them a delightful treat for any occasion.
Ingredients
Scale
For the Cookies:
- 150g (1 ¼ sticks) unsalted butter, softened
- ½ cup icing (powdered) sugar
- 1 tsp vanilla extract
- ½ cup hazelnut meal (ground hazelnuts)
- 1 cup all-purpose flour
- â…“ cup rolled oats
For the Filling:
- 75g (â…” stick) unsalted butter, softened
- ½ cup icing (powdered) sugar
- 2 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 320°F (160°C) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter and icing sugar together until the mixture is light and fluffy. Then add the vanilla extract. Gradually fold in the hazelnut meal, all-purpose flour, and rolled oats, mixing gently until a soft dough forms.
- Shape Cookies: Roll the dough into small balls about 2 teaspoons in size. Place them spaced out on the prepared baking tray.
- Flatten and Imprint: Lightly dip a fork in flour and gently press each ball to slightly flatten it and create an imprint on top. This step helps the cookies bake evenly and gives them a subtle decorative touch.
- Bake Cookies: Place the tray in the preheated oven and bake for 15–18 minutes or until the cookies turn pale golden. Remove from the oven and allow the cookies to cool completely on the tray.
- Prepare Filling: While cookies cool, beat together the softened butter, icing sugar, milk, and vanilla extract until the filling is creamy and smooth.
- Assemble Sandwiches: Once the cookies are cooled, take pairs and sandwich them together with a dollop of the vanilla butter filling to finish the delicious treat.
Notes
- Make sure the butter is softened but not melted to achieve the right cookie texture.
- Dipping the fork in flour before pressing prevents dough from sticking and keeps the imprints neat.
- Use a gentle folding technique when incorporating the dry ingredients to maintain a tender dough.
- Allow cookies to cool fully before applying the filling to prevent melting and preserve shape.
- Store the sandwich cookies in an airtight container at room temperature for up to 3 days.
