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Hazelnut Cappuccino Sandwich Cookies
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3/4 cup Land O Lakes® Heavy Whipping Cream

1 cup milk chocolate chips

1 cup real semi-sweet chocolate chips


1 cup Land O Lakes® Butter, softened

1 1/4 cups sugar

1 large Land O Lakes® Egg

1 tablespoon instant coffee granules

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 cup finely ground hazelnuts

1/2 teaspoon baking powder

1/2 teaspoon salt

How to make

  1. STEP 1

    Cook whipping cream in 1-quart saucepan over medium heat 5-6 minutes or until cream comes to a boil; remove from heat. Add chocolate chips; stir until chips are melted. Reserve 1/2 cup for glaze; set aside.

  2. STEP 2

    Place remaining filling in bowl; refrigerate, stirring occasionally, 1-2 hours or until filling reaches desired spreading consistency.

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, coffee granules and vanilla; continue beating until well mixed. Add flour, hazelnuts, baking powder and salt; beat at low speed until well mixed.

  5. STEP 5

    Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut with 1 1/2-inch round, square or star-shaped cookie cutter.

  6. STEP 6

    Place cookies, 1 inch apart, onto large ungreased cookie sheets. Bake 8-10 minutes or until edges just start to brown. (Do not over bake.) Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

  7. STEP 7

    Spread 1 teaspoon filling onto bottom-side of half of cookies; top with another cookie, bottom-side down.

  8. STEP 8

    Microwave reserved glaze 15-20 seconds or until softened. Drizzle glaze over sandwich cookies. Refrigerate until glaze is set.

Tip #1

- Use a food processor to grind hazelnuts.

Tip #2

- Store cookies between sheets of waxed paper in food storage container with tight-fitting lid.

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