Hazelnut Cappuccino Sandwich Cookies

• 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 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

1. Cook whipping cream in 1-quart saucepan over medium heat 5-6 minutes or until cream comes to a boil; remove from heat.
2. Add chocolate chips; stir until chips are melted.
3. Reserve 1/2 cup for glaze; set aside.
4. Place remaining filling in bowl; refrigerate, stirring occasionally, 1-2 hours or until filling reaches desired spreading consistency.
5. Heat oven to 375F.
6. Combine butter and sugar in bowl; beat at medium speed until creamy.
7. Add egg, coffee granules and vanilla; continue beating until well mixed.
8. Add flour, hazelnuts, baking powder and salt; beat at low speed until well mixed.
9. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness.
10. Cut with 1 1/2-inch round, square or star-shaped cookie cutter.
11. Place cookies, 1 inch apart, onto large ungreased cookie sheets.
12. Bake 8-10 minutes or until edges just start to brown.
13. (Do not over bake.)
14. Cool 1 minute on cookie sheets; remove to cooling rack.
15. Cool completely.
16. Spread 1 teaspoon filling onto bottom-side of half of cookies; top with another cookie, bottom-side down.
17. Microwave reserved glaze 15-20 seconds or until softened.
18. Drizzle glaze over sandwich cookies.
19. Refrigerate until glaze is set.

cream, milk chocolate chips, semisweet chocolate chips, butter, sugar, egg, coffee granules, vanilla, flour, ground hazelnuts, baking powder, salt

Taken from www.landolakes.com/recipe/3332/hazelnut-cappuccino-sandwich-cookies (may not work)