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