Today, we share Amanda’s recipe for hazelnut and raspberry sandwich cookies. According to Amanda, it’s not a bad idea for college students to bring a dish to Thanksgiving dinner, whether they’re eating with family or friends.
Hazelnut and Raspberry Sandwich Cookies
- 1 box vanilla wafer cookies
- 1 small jar of chocolate/hazelnut spread (Nutella)
- 1 jar of raspberry jam
- Powdered sugar
Apply a dime-sized amount of Nutella on the flat side of a vanilla wafer, spreading it thinner in the middle of the cookie to make a divot into which you can dollop the dime-sized bit of raspberry jam. Spread a thin layer of Nutella on the flat side of another wafer and gently press the two wafers together. Remember to press just until they stick together or you’ll get oozing out of the sides. (“If that happens, eat that one and start a fresh one,” Amanda says.)
Repeat until you have all of the cookies you will need. Arrange them on a platter and dust with powdered sugar. If you’re not sure of the best way to dust, Amanda says you can poke two dozen tiny holes in a piece of plastic wrap, put a handful of powdered sugar in the middle of the wrap, then twist the ends. Gently shake the pouch over the cookie sandwiches to dust.
Letting these cookies sit for more than a few hours will begin to change their texture from crisp to soft and crumbly, so if you want to bring crisp cookies to dinner you should prepare these right before the dinner bell rings.
If you try these, let us know how they turned out. Of course, you could always bring some in for us to try.