Hazelnut & Coconut Shortbread Sandwich Cookies
If you want to add more lacto ovo vegetarian recipes to your recipe box, Hazelnut & Coconut Shortbread Sandwich Cookies might be a recipe you should try. This recipe serves 22. This dessert has 166 calories, 2g of protein, and 10g of fat per serving. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 4 people have tried and liked this recipe. This recipe from Foodista requires coconut, flour, hazelnuts, and salt. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns a not so amazing spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Coconut-Lime Bars with Hazelnut Shortbread Crust, Hazelnut Shortbread Cookies, and Chocolate Chip Hazelnut Shortbread Cookies.
Servings: 22
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup coconut, toasted
2 cups all-purpose flour
1/4 cup hazelnuts, toasted
1/4 teaspoon salt
cup sugar
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Equipment:
hand mixer
food processor
knife
blender
bowl
oven
cookie cutter
plastic wrap
baking sheet
wire rack
Cooking instruction summary:
- 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. 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. Cut out a small circle in half of the circles (preferably the best looking circles) using a smaller circle shaped cutter. Place all circles onto cookie sheets.
- 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. Remove trays to cooling rack to let cool for a few minutes. 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.
Step by 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.
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.
3. Cut out a small circle in half of the circles (preferably the best looking circles) using a smaller circle shaped cutter.
4. Place all circles onto cookie sheets.
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.
6. Remove trays to cooling rack to let cool for a few minutes.
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.
Nutrition Information:
covered percent of daily need
