Gifts & Sweets to Share
Chocolate-Hazelnut Sandwich Cookies
MAKES ABOUT 24
These perfectly giftable treats are a chocolate lover's dream.
½ cup unsalted butter, softened
⅓ cup plus 2 tablespoons sugar, divided
2 egg yolks
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
⅛ teaspoon kosher salt
½ cup chocolate-hazelnut spread
1. In a large bowl, beat butter and ⅓ cup sugar with a mixer at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, sift together flour, cocoa, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
2. Place dough between 2 pieces of parchment paper, and roll to ¼-inch thickness. Refrigerate for 1 hour.
3. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
4. Remove top piece of parchment paper from dough. Using a 1½-inch round cutter, cut dough, rerolling scraps as necessary. Place 1 inch apart on prepared pans. Sprinkle with remaining 2 tablespoons sugar.
5. Bake until firm, 10 to 12 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
6. Spread about 1 teaspoon chocolate-hazelnut spread on flat side of half of cookies. Place remaining cookies, flat side down, on top of spread. Store in an airtight container for up to 3 days.
Crispy Date-Nut Bites
MAKES ABOUT 60
This recipe comes from our recipe developer Elizabeth’s mother, Kendra Ivey, who has a tradition of making and giving these sweet, crunchy morsels as Christmas gifts each year. We hope you enjoy sharing them as much as she does!
2 (8-ounce) packages pitted dates
1 cup firmly packed light brown sugar
½ cup unsalted butter
¼ cup water
1 teaspoon vanilla extract
2 cups puffed rice cereal
1 cup roasted salted peanuts
