I’ve a factor for hearts. Classic coronary heart hankies, heart-shaped measuring
cups, coronary heart pillows, coronary heart spatulas, coronary heart dishtowels, coronary heart scarves,
HEART ART…if it has a coronary heart on it, I would like it. ♥
So, it goes with out saying that this time of yr is my FAVORITE! My love
of heart-shaped baked items can come out in full pressure.
Not
solely are these cookies cute, they’re SO scrumptious!
You may get a double dose of chocolate and hazelnut, each within the cookie and
the filling.
For the cookies, I used hazelnut flavoring. My grocery retailer
carries it with the extracts.
(If you cannot discover hazelnut, substitute with
vanilla. They will nonetheless be scrumptious, simply not fairly as hazelnutty.)
hazelnut flavoring on Amazon, however when you’re attempting to chop again on Amazon purchases like I’m,
purchase it direct.
Bake the cookies, allow them to cool, then sandwich with
Nutella. I like you, Nutella!
The recipe makes about 42 sandwich
cookies. I introduced a batch to a gathering final week, they usually appeared to go
over actually, rather well.
Tip: cookies make conferences higher.
Coronary heart-Formed Chocolate Hazelnut Sandwich Cookies
YIELD: 42 sandwich cookies
PREP/ASSEMBLE TIME: 45 minutes
INACTIVE TIME: half-hour
BAKE TIME: 7 minutes/batch
These heart-shaped cookies pack a double chocolate hazelnut punch, with
the flavors in each the cookies and the filling.
2 cups unbleached, all-purpose flour, plus extra for rolling floor
1/2 cup Dutch course of cocoa, plus extra for rolling floor
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup Imperial Sugar Further High-quality Granulated Sugar
1 cup unsalted butter, minimize into chunks
1 egg
1 teaspoon hazelnut flavoring
1/2 teaspoon vanilla extract
chocolate hazelnut unfold, like Nutella
Preheat oven to 350. Line cookie sheets with parchment paper.
Whisk flour, cocoa, baking powder, and salt collectively. With an electrical
mixer, cream the sugar with the butter till gentle and fluffy. Beat within the
egg, flavoring, and extract. In low velocity, add flour/cocoa combination in
three additions. Combine till mixed, scraping the edges and backside of bowl
as wanted.
Divide the dough into two discs. Wrap in plastic wrap and refrigerate for
30-45 minutes.
Combine collectively the extra flour and cocoa to coat rolling floor,
rolling pin, and cookie cutter. Working with one disc at a time, roll the
dough to 1/8” thickness. Lower with a 2” heart-shaped cookie cutter. Reroll
scraps and proceed to chop shapes. Recoat floor and rolling pin with
flour/cocoa combination as wanted.
Place cut-outs on ready sheets. Freeze on the sheets for five minutes
earlier than baking.
Bake for 7 minutes. Let sit on the sheets for two minutes, then take away to a
cooling rack to chill utterly.
When utterly cooled, unfold 1 stage teaspoon of chocolate hazelnut
unfold onto the underside of half of the cookies. Place one other cookie on high
to kind a “sandwich.”
Cookies could also be refrigerated to let the filling set as much as a firmer
consistency.
[Note: Look for hazelnut flavoring with the extracts. May substitute with
vanilla extract.]
I believe I will be baking these for Valentine’s Day this yr!
*put up up to date for 2025
