Cookie Sandwiches

Name: Cookie Sandwiches
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 250 g Flour; 60 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 3 TSP Cocoa powder; 200 g cold butter; 75 g Icing sugar; 75 g Double cream cream cheese; 250 g Nut Nougat Cream; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

250 g Flour
60 g Sugar
1 package Vanillin sugar
1 egg (size M)
3 TSP Cocoa powder
200 g cold butter
75 g Icing sugar
75 g Double cream cream cheese
250 g Nut Nougat Cream
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Quickly mix flour, sugar, vanilla sugar, egg, cocoa powder and 125 g butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for approx. 30 minutes
2
Roll out the dough on a floured work surface and cut out about 40 squares (approx. 5 x 5 cm). Knead the remaining dough, roll out again and cut out. Place on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Place the cookies on a cake rack and let them cool down
3
Whisk 75 g butter with the whisk of the hand mixer until whitecreamy, gradually add icing sugar. Stir in cream cheese with a whisk. Chill the cream for about 20 minutes. Spread 20 squares on the underside with hazelnut cream. Spread the remaining squares with the butter cream. Place 1 cookie on each square with the hazelnut cream facing down and arrange
4
waiting time approx. 2 hours