Dessert

Vanilla Bean Sandwich Cookies with Gianduja Filling is for Dessert.

Vanilla Bean Sandwich Cookies with Gianduja Filling takes 125 minutes to prepare.

Vanilla Bean Sandwich Cookies with Gianduja Filling takes 15 minutes to cook.

Vanilla Bean Sandwich Cookies with Gianduja Filling makes 12 servings.

The ingredients for Vanilla Bean Sandwich Cookies with Gianduja Filling are:

? cup non-hydrogenated shortening
? cup vanilla sugar (+ ? cup if cheese is unsweetened)
1 ? tbsp ground chia seeds mixed with ? cup warm water
1 tbsp vanilla
200 g smooth cottage cheese (I used Nordica Smooth Vanilla Bean)
1 cup flour
1 cup oat flour
? tsp baking powder
? tsp baking soda
? tsp salt
12 tbsp Gianduja Cr?me Filling
(http://www.yummysmells.ca/2015/03/gianduja-creme-filling.html)

Here is how you make Vanilla Bean Sandwich Cookies with Gianduja Filling:

In a bowl, beat together shortening and sugar until light. Add chia mixture, vanilla and cheese, beating until smooth. Stir in flours, baking powder, baking soda and salt until combined.Roll half the dough into a cylinder, then wrap in plastic or waxed paper, then in foil.Place on a baking sheet (I actually sit mine in halved cardboard tubes on the sheet to keep them round) and freeze at least 2 hours, or until needed. Repeat with remaining dough.After dough has chilled, heat the oven to 350?F and line cookie sheets with parchment.Slice cookie log into 24 cookies and place 1″ apart on cookie sheets. Bake for 10-12 minutes.Carefully transfer cookies to a wire rack to cool completely.Turn half of the cookies over so their bottoms face upwards.Scoop 1 tablespoon of the Gianduja Cr?me Filling onto each upturned half and top with remaining cookies (right side up).Ideally, chill these 1 hour to firm up before serving.Serving Size:?Makes 12

The nutritional information for Vanilla Bean Sandwich Cookies with Gianduja Filling is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 231.8

• Total Fat: 10.0 g
• Cholesterol: 6.6 mg
• Sodium: 8.1 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 2.6 g
• Protein: 5.1 g