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Cornstarch gives these cookies a delicate, sandy texture. You could also fill them with thick caramel or frosting.

Lynn Lloyd, Mt. Shasta, CA
This Story Originally Appeared On sunset.com

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Credit: Alex Farnum; Styling: Robyn Valarik

Recipe Summary

total:
2 hrs 15 mins
Yield:
Makes 54 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter and sugar in a large bowl with a stand mixer until well blended, or whirl in a food processor. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together and is very smooth.

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  • Divide dough in half. Roll each portion between sheets of parchment paper into a 1/8-in.-thick round. Stack and freeze rounds on a baking sheet until dough is firm enough to cut, about 20 minutes.

  • Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-wide cutter, and transfer to ungreased baking sheets, spacing slightly apart. Gather scraps, refreeze, and reroll as needed.

  • Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

  • Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.

  • Make ahead: Up to 3 days, stored airtight.

  • Note: Nutritional analaysis is per 1 1/2-in. sandwich cookie.

Nutrition Facts

83 calories; calories from fat 52%; protein 0.7g; fat 4.9g; saturated fat 2.4g; carbohydrates 9g; fiber 0.4g; sodium 26mg; cholesterol 9.1mg.
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