Hazelnut-Espresso Sandwich Cookies - cooking recipe

Ingredients

1 cup butter, softened
1 1/4 cups sugar
1 egg
1 egg yolk
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground hazelnuts
FILLING
1 cup heavy whipping cream
1 1/4 cups milk chocolate chips
1 3/4 cups semi-sweet chocolate chips, divided

Preparation

In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
Let stand until set. Store in an airtight container in refrigerator.