Hazelnut & Coconut Shortbread Sandwich Cookies | Made by Meaghan Moineau
Title: "A Sweet Journey: Hazelnut & Coconut Shortbread Sandwich Cookies"
Description: Dive into the delightful world of Hazelnut & Coconut Shortbread Sandwich Cookies. This blog post guides you through creating a delectable dessert, intertwined with a heartwarming family memory. Perfect for a sweet treat, these cookies are a must-try for every dessert enthusiast.
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A Sweet Journey: Hazelnut & Coconut Shortbread Sandwich Cookies
Growing up, my grandmother's kitchen was a haven of warmth and delicious aromas. Every holiday season, the family would gather around her rustic wooden table, eagerly awaiting the unveiling of her signature Hazelnut & Coconut Shortbread Sandwich Cookies. These delightful treats were more than just cookies; they were little bites of nostalgia that brought our family closer together.
Ingredients:
- 1 cup unsweetened coconut, finely chopped
- 2 cups all-purpose flour
- 1 cup hazelnuts, finely chopped
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Raspberry jam, for filling
- Powdered sugar, for dusting
Instructions:
1. Preheat Your Oven: Set your oven to 350 degrees F (175 degrees C) and let the anticipation build.
2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, blend together the sugar and butter on medium speed until the mixture is soft and light yellow, about 5 minutes.
3. Prepare the Nuts and Coconut: While the butter and sugar mix, finely chop the coconut and hazelnuts, either with a knife or in a food processor.
4. Combine Ingredients: Blend the vanilla extract into the butter and sugar mixture. Gradually add salt and flour with the mixer on low speed. Once incorporated, add in the coconut and hazelnuts, stirring gently until just blended.
5. Chill the Dough: Remove the dough onto a piece of plastic wrap, form it into a disk, wrap, and refrigerate for 30-45 minutes or until firm.
6. Roll Out the Dough: On a floured surface, roll out the dough to 1/8-inch thick. Use a cookie cutter to cut large circles, then cut out a small circle in half of the circles using a smaller cutter, creating a doughnut shape.
7. Bake the Cookies: Place all circles onto cookie sheets. Bake for 12-14 minutes until the edges begin to brown, rotating sheets halfway through if baking more than one sheet at a time. If not baking immediately, refrigerate the dough between batches.
8. Cool and Assemble: Remove trays to a cooling rack to let cool for a few minutes. Once completely cool, spread about 1 tsp or more of raspberry jam onto the bottom circle cookies and top with the doughnut-shaped cookies.
9. Finish with a Dusting: Dust the cookies with powdered sugar before serving.
A Nostalgic Family Memory
I vividly recall the first time I helped my grandmother make these cookies. The kitchen was bustling with the chatter of relatives, the laughter of children, and the sound of holiday music playing softly in the background. As I stood on a stool beside her, she patiently guided my small hands in rolling out the dough and cutting out the circles. The aroma of baking cookies filled the air, and I remember feeling a sense of pride and joy as we assembled the finished cookies. To this day, every bite of these Hazelnut & Coconut Shortbread Sandwich Cookies takes me back to those cherished moments, reminding me of the love and warmth of family gatherings.
Difficulty: 6/10
Classification: Dessert
These cookies are a delightful balance of flavors and textures, perfect for any occasion. While the process involves a few steps, the result is a batch of beautifully crafted cookies that are sure to impress. Enjoy the journey and the memories you'll create along the way!