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Red Pen Recipes: Sandwich cookies suited to a more sophisticated palate

Trisha Leonard
tleonard@tahoedailytribune.com
Hazelnut-mocha sandwiches introduce more sophisticated flavors for adults.
Trisha Leonard / Red Pen Recipes |

Cookies are great, but not all adults want the same over-sugared treats that might be made for children. What about adults looking for something sweet and a little more grown-up than your average sugar cookie?

I’m a firm believer that there needs to be something for everyone on the holiday tray, which is why I was thrilled when I found this recipe for Hazelnut-Mocha Sandwiches in the Holiday 2010 edition of America’s Test Kitchen Holiday Cookies magazine.

The chief flavors in these cookies are provided by hazelnuts, espresso and chocolate. There’s no frosting to be found and no decorating to be done. The flavor reminds me of hazelnut biscotti, just in a different form. I’ve made these twice and received rave reviews both times from adults, particularly those who also love coffee.

I hope you enjoy this third cookie in my Christmas countdown.

INGREDIENTS

2 1/2 cups all-purpose flour

1 cup hazelnuts, toasted and finely ground

1 cup superfine sugar

1/4 teaspoon salt

16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened

2 teaspoons vanilla extract

2 tablespoons cream cheese

1/2 cup heavy cream

1 teaspoon instant espresso powder

12 ounces milk chocolate, chopped

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper. With electric mixer on low speed, combine flour, nuts, sugar, salt and butter and mix until crumbly and slightly wet, about 2 minutes. Add vanilla and cream cheese and mix until dough just begins to form. Finish kneading dough by hand to form large, cohesive mass. Divide dough in half, wrap in plastic wrap and refrigerate 30 minutes.

Roll each dough half to 1/8-inch thickness and rechill until firm, 10 minutes. Using 2-inch round cookie cutter, cut out cookies and place 2 inches apart on prepared baking sheets. Bake until edges are light golden-brown, 8 to 10 minutes. Cool 5 minutes, then transfer to wire rack and cool completely. Repeat with remaining dough, gathering and rerolling scraps once.

In saucepan over medium-low heat, whisk together heavy cream and espresso powder. Add chocolate and stir until melted and smooth; cool 30 minutes. Spread heaping teaspoon filling over bottoms of half of cookies; top with remaining cookies. Let sit until firm, about 1 hour.

— Trisha Leonard is the editor of the Tahoe Daily Tribune. Check out her blog at http://www.redpenrecipes.com or like it on Facebook at http://www.facebook.com/redpenrecipes.


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