Pumpkin Spice Chocolate Hazelnut Shortbread Sandwiches
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup all-purpose flour
  • 1 cup hazelnuts, chopped, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice
  • 1 3/4 sticks butter, softened
  • 3/4 cup powdered sugar
  • 1/8 cup creamer, such as international delight pumpkin pie spice creamer
  • 1/2 cup chocolate-hazelnut spread
  • 2 tablespoon creamer, such as international delight pumpkin pie spice creamer
Directions
  1. In a food processor pulse together flour, ½ cup of hazelnuts, salt and pumpkin pie spice; about 1 minute until finely ground. Transfer to a medium bowl.
  2. In the processor pulse butter, powdered sugar and ⅛ cup creamer until smooth. Add flour mixture. Cover and process with pulses just until a dough forms, scraping sides as necessary. Add remaining ½ cup hazelnuts and pulse just until mixed in. Divide dough in half and roll into two 8-inch rolls, about 1-½ inch thick. Wrap in plastic wrap and freeze 30 minutes to firm.
  3. Preheat oven to 350 degrees F. Unwrap cookie rolls and place on a cutting board. Slice into even pieces, about ¼-inch thick. Place slices onto a parchment lined baking sheet and bake 12–15 minutes, until edges are golden. Remove from oven and cool on wire rack.
  4. In a small bowl mix together chocolate-hazelnut spread and about 2 tablespoons creamer to make filling. Spread desired amount to create a thin layer onto bottoms of half of cookies. Place reaming cookies bottom side down on filling to create shortbread sandwiches.