Hazelnut -Chocolate Sandwich Cookies

This yuletide yummy is easy prepare — just make our Basic Cookie Dough and sandwich delectable hazelnut-chocolate spread between two baked cookies.

INGREDIENTS

Basic Cookie Dough (see recipe index to find this)
1/3 cups hazelnuts, toasted and chopped
3/4 cup hazelnut-chocolate spread ( can be found in the grocery store with the peanut butter, I believe)

DIRECTIONS

Prepare Basic Cookie Dough.
Preheat oven to 350 degrees F. With hands, shape dough by level measuring 1/2 teaspoons into balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Dip bottom of flat-bottomed glass in sugar as needed; use to press each ball into 1-inch round. Sprinkle half of the rounds with hazelnuts. Bake cookies 9 to 10 minutes or until edges are golden-brown. Transfer to wire rack to cool. Repeat.
Assemble sandwich cookies: Spread flat sides of plain cookies with 1/2 teaspoon hazelnut-chocolate spread. Top each with a nut-covered cookie, top side up, pressing lightly.
Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.