Chestnut cream filled cookies

Today I prepared chestnut cream cookies, a kind of sweet filled panzerotto. I used chestnut cream that I had prepared last week!

Maybe you don't know this, but food doesn't go to waste in a food blogger's house! Never!! So, this chestnut cream was still in the fridge because I hadn't had the time to use it.

Eating it plain is a bit boring, so I decided to incorporate it into a dessert.

For the cookie dough recipe, I used a classic one, for which you need: 350 grams of flour, 100 grams of 82% fat butter, a little salt (to enhance the sweetness), 2 tablespoons of brown sugar, 1 tablespoon of coconut oil, about 20 ml of cold milk (I used rice milk because that's all I had, but regular milk works too), 1 egg, vanilla, and half a teaspoon of baking soda.

Aside from the fact that the house smelled amazing, these cookies were a hit, both for the dough and the filling... even among those who aren't crazy about chestnut cream.

Let's get to work!!

First, mix the flour, sugar, salt, and baking soda, then add the melted butter, coconut oil, rice milk, egg, and vanilla. Knead for 5-7 minutes to ensure the ingredients are well incorporated.

Let the dough rest for 30-40 minutes in the refrigerator.

I mixed the chestnut cream with a little Nutella (I couldn't help myself).

Roll out the dough to a thickness of approximately 3-4 mm. I used a round cutter to portion the dough, then filled each cookie and sealed it with a fork.

Bake for 10 minutes at 180 degrees.

Enjoy!!

I hope you can stop at 2-3 cookies. I couldn't manage it *_*