Enjoy rich hazelnut chocolate and seasonal pumpkin flavors combined in a shortbread cookie sandwich. — Angela Carlos
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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.
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.
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.
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.