Cranberry Nutella Sandwich Cookies Recipes

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CRANBERRY NUTELLA SANDWICH COOKIES



Cranberry Nutella Sandwich Cookies image

I created these cookies for my family after I realized that we had been without Nutella for far too long! Tart dried cranberries are a natural pairing to the hazelnut flavor. We can't get enough of these sweet cookies! -Nancy Mock, Colchester, VT

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 sandwich cookies.

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup confectioners' sugar
3 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, finely chopped
1/4 cup 2% milk
3/4 cup Nutella

Steps:

  • In a large bowl, cream butter and confectioners' sugar on high speed until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap iand refrigerate 30 minutes or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Brush with milk., Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.

Nutrition Facts : Calories 284 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 47mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY SANDWICH COOKIES



Cranberry Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 20 cookies

Number Of Ingredients 13

2/3 cup granulated sugar
1/3 cup plus 1/4 cup dried cranberries
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, plus a pinch
4 tablespoons cold unsalted butter, cut into pieces, plus 2 tablespoons at room temperature
1 tablespoon vegetable shortening
1 large egg
1 tablespoon cranberry juice cocktail
1 1/2 teaspoons pure vanilla extract
8 drops red gel food coloring
4 ounces cream cheese, at room temperature
1 cup confectioners' sugar

Steps:

  • Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
  • Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies.

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