Pumpkin Spice Chocolate Hazelnut Shortbread Sandwiches

Name: Pumpkin Spice Chocolate Hazelnut Shortbread Sandwiches
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

Plating Pixels|Dec. 2, 2015 2:08 pm EST

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Enjoy rich hazelnut chocolate and seasonal pumpkin flavors combined in a shortbread cookie sandwich. — Angela CarlosFor more great recipes like this one, visit Plating Pixels.

Servings

6

Pumpkin Spice Chocolate Hazelnut Shortbread Sandwiches

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

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.