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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 dessert
spoonacular Score:12%

Spoonacular Score: 12%

 

Hazelnut & Coconut Shortbread Sandwich Cookies is a lacto ovo vegetarian dessert. This recipe serves 22 and costs 15 cents per serving. One serving contains 166 calories, 2g of protein, and 10g of fat. If you have sugar, flour, salt, and a few other ingredients on hand, you can make it. 4 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns a not so super spoonacular score of 12%. Coconut-Lime Bars with Hazelnut Shortbread Crust, Hazelnut Shortbread Cookies, and Chocolate Chip Hazelnut Shortbread Cookies are very similar to this recipe.

Sandwich Cookies can be paired with Cream Sherry, Madeira, and Prosecco. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cup
0.5 cup coconut
coconut
2 cups
2 cups flour
flour
0.25 cup
0.25 cup 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 cup coconut
0.5 cup
coconut
2 cups flour
2 cups
flour
0.25 cup hazelnuts
0.25 cup
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
oven
oven
knife
knife
blender
blender
bowl
bowl
hand mixer
hand mixer
food processor
food processor
cookie cutter
cookie cutter
baking sheet
baking sheet
wire rack
wire rack
plastic wrap
plastic wrap
oven
oven
knife
knife
blender
blender
bowl
bowl


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

Nutritional Information

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