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Chocolate-Hazelnut Spritz Cookies

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Ingredients

270 g unsalted butter
120 g powdered sugar
1 tsp vanilla extract
a pinch of salt
1/2 tsp ground cinnamon
3 egg yolks
240 g flour
50 g cocoa powder
150 g ground hazelnut
1 tsp baking powder
30 ml milk
50 g melted white chocolate
150 g milk chocolate

Chocolate-Hazelnut Spritz Cookies

  • 75 mins
  • Medium

Ingredients

Directions

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Chocolate-Hazelnut Spritz Cookies

are crumbly and have a traditional holiday flavor come together in this little sweet treat. Homemade cookies with milk chocolate filling create a delicious, melt-in-your-mouth cookie sandwich. Once, I eat this cookies, will be very difficult to stop it. I can never get enough of this cookies and I am quite sure, your family and friends won’t be able resist these sweet Christmas cookies recipe. I really love to bake with cookie press because time-saving and easy way to make different shape of cookies on your baking tray. So, don’t miss out to try this recipe.

note :

  • Cookies can be stored in airtight containers at room temperature up to 2 weeks.
  • You can use Nutella instead melted milk chocolate.
  • This recipe can make up to 70 sandwich cookies.

 

 

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Steps

1
Done

Preheat oven to 175°C.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the cold butter, powdered sugar, salt, vanilla extract, cinnamon on medium high speed until light and fluffy, about 3 minutes.

2
Done

Add and mix the egg yolk

3
Done

Add the dry ingredients ( flour, baking powder, cocoa powder, ground hazelnut) and mix on low until combined.
Pour the milk if the dough is to dry.

4
Done

Fill a cookie press with the dough. Form desired shapes on ungreased baking sheet. 

Bake 9-11 minutes. Transfer to a wire rack, and let cool.

5
Done

Spoon a small dollop of the chocolate in the center of each cookie.
Place remaining cookie on top, and gently press on each to squeeze filling to edges.

6
Done

Garnish the top of the cookie with melted white chocolate.

Stephanie

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