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Stuffed Hazelnut Cookies Recipe

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This recipe for Stuffed Hazelnut Cookies is from The Langdon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 tablespoons unsalted butter
⅔ cup dark brown sugar
½ cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar or white vinegar
2 large eggs
1 tablespoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
2¼ cups unbleached all-purpose flour
3 cups toasted chopped hazelnuts
Hazelnut spread

Directions:
Directions:
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

In a medium-sized mixing bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs.

Beat in the vanilla, salt, baking powder, and baking soda.

Stir in the flour and chopped hazelnuts.

Refrigerate dough for at 1 hour.

While the dough is in the fridge spread hazelnut spread onto parchment paper and place in freezer.

Put a tablespoon of dough on prepared baking sheet then add a slice of frozen hazelnut spread on top of the dough and cover with another tablespoon of dough making sure that the hazelnut spread is completely covered. Repeat this until dough is gone.

Bake the cookies for 10 minutes, until they're just set; the centers may still look a bit underdone.

Remove them from the oven, and transfer to a rack to cool.

 

 

 

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