Hazelnut & Coconut Shortbread Sandwich Cookies
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.
1/2 cup coconut, toasted
coconut
2 cups all-purpose flour
wheat flour
1/4 cup hazelnuts, toasted
hazelnuts
1/4 teaspoon salt
table salt
cup sugar
sugar
2 sticks unsalted butter, at room temperature
unsalted butter
1 teaspoon pure vanilla extract
vanilla extract
Directions
- Step 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.
- Step 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.
- Step 3 : Cut out a small circle in half of the circles (preferably the best looking circles) using a smaller circle shaped cutter.
- Step 4 : Place all circles onto cookie sheets.
- Step 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.
- Step 6 : Remove trays to cooling rack to let cool for a few minutes.
- Step 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.
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Vegetarian
