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Hazelnut & Coconut Shortbread Sandwich Cookies

 
One serving costs about $0.15

$0.15 per serving

4 people like this recipe

4 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

22 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:8%

Spoonacular Score: 8%

 

Hazelnut & Coconut Shortbread Sandwich Cookies might be just the dessert you are searching for. This recipe makes 22 servings with 166 calories, 2g of protein, and 10g of fat each. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you have cup sugar, butter, salt, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. Try Coconut-Lime Bars with Hazelnut Shortbread Crust, Hazelnut Shortbread Cookies, and Chocolate Chip Hazelnut Shortbread Cookies for similar recipes.

Ingredients

Servings:
0.5 cups
0.5 cups coconut
coconut
2 cups
2 cups flour
flour
0.25 cups
0.25 cups hazelnuts
hazelnuts
0.25 tsps
0.25 tsps salt
salt
1 cup
1 cup sugar
sugar
2 sticks
2 sticks unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cups coconut
0.5 cups
coconut
2 cups flour
2 cups
flour
0.25 cups hazelnuts
0.25 cups
hazelnuts
0.25 tsps salt
0.25 tsps
salt
1 cup sugar
1 cup
sugar
2 sticks unsalted butter
2 sticks
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
food processor
food processor
cookie cutter
cookie cutter
baking sheet
baking sheet
wire rack
wire rack
plastic wrap
plastic wrap
knife
knife
bowl
bowl
oven
oven
hand mixer
hand mixer
food processor
food processor
cookie cutter
cookie cutter
baking sheet
baking sheet
wire rack
wire rack
plastic wrap
plastic wrap
knife
knife
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, on medium blend together sugar and butter until soft and light yellow, about 5 minutes. Meanwhile finely chop (either with your knife or in a food processor) the coconut and hazelnuts. Blend vanilla into butter and sugar mixture, then add salt and flour with mixer on low. Once incorporated, add coconut and hazelnuts and stir just until blended together. Remove dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate for 30-45 minutes or until firm.
  3. On a floured surface, roll out dough to 1/8-inch thick. With a cookie cutter, cut dough into large circles. Cut out a small circle in half of the circles (preferably the best looking circles) using a smaller circle shaped cutter. Place all circles onto cookie sheets.
  4. Bake cookies 12-14 minutes until edges begin to brown, rotating sheets halfway through if baking more than one sheet at a time. If not, refrigerate dough between baking. Remove trays to cooling rack to let cool for a few minutes. Remove cookies from tray and place onto cooling rack to cool completely. Once completely cool spread about 1 tsp or more of raspberry jam onto the bottom circle cookies and top with doughnut shaped cookies. Dust with powdered sugar and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.15
Ingredient
½ cups coconut
2 cups flour
¼ cups hazelnuts
1 cup sugar
2 sticks unsalted butter
1 teaspoon vanilla extract
Price
$0.09
$0.33
$0.36
$0.28
$1.94
$0.30
$3.30

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
165 Calories
1g Protein
9g Total Fat
18g Carbs
0% Health Score
Limit These
Calories
165
8%

Fat
9g
15%

  Saturated Fat
5g
37%

Carbohydrates
18g
6%

  Sugar
9g
10%

Cholesterol
22mg
7%

Sodium
28mg
1%

Get Enough Of These
Protein
1g
3%

Manganese
0.19mg
10%

Vitamin B1
0.1mg
7%

Selenium
4µg
6%

Folate
23µg
6%

Vitamin A
256IU
5%

Vitamin B2
0.06mg
4%

Iron
0.64mg
4%

Vitamin B3
0.71mg
4%

Vitamin E
0.45mg
3%

Copper
0.05mg
3%

Fiber
0.6g
2%

Phosphorus
20mg
2%

Magnesium
5mg
1%

Vitamin D
0.15µg
1%

covered percent of daily need

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