Hazelnut-Cream-Stuffed Snickerdoodles

At first I really hated these cookies, the spread wasn't what I thought it would be (albeit delicious). It was a strange texture. Maybe if it turned into more of a peanut butter texture in the food-processor it would have been easier to spread? I was also confused how the 'snickerdoodle' cookies didn't have any cream-of-tartar in the recipe. Strange. I decided I probably wouldn't make them again...

until...

I randomly nuked the cookie sandwich in the library for about 10 seconds, and dipped the warm, soft, gooey cookie in milk. OH HEAVEN. It just needed a little love in the microwave, and it melted in my mouth. Oh my goodness, people. I might sound insane, and maybe I am. But it was fan-freaking-tastic. Never judge a cookie until you nuke the crap outta it in the microwave and dunk it in milk.

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"Hazelnut-Cream Stuffed Snickerdoodles, from Everyday with Rachel Ray Magazine

(this recipe below only makes 6 cookies, so I doubled this recipe when I made the cookies, and made the cookie dough drops smaller on the pan)

• 1 1/4 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (4 ounces) plus 2 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 3/4 cup blanched and peeled hazelnuts, toasted
• 1/4 cup confectioners sugar, sifted

1. Preheat the oven to 375 degrees and line a cookie sheet with parchment. In a small bowl, whisk together the flour, baking powder, 1/4 teaspoon cinnamon, the baking soda and salt. Using a mixer, cream 1 stick butter, the brown sugar and 1/4 cup granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Mix in the flour mixture at low speed.
2. In a small bowl, mix together the remaining 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Using a 1 1/2-inch scoop, form 12 mounds. Dip the rounded side of each mound into the sugar mixture to coat, then place sugar side up and 2 inches apart on the prepared cookie sheet. Bake the cookies until golden at the edges, 12 to 15 minutes. Let cool for about 2 minutes, then, using a spatula, transfer to a rack to cool completely.
3. Meanwhile, using a food processor, finely grind the hazelnuts. Add the confectioners sugar and the remaining 2 tablespoons butter; process until smooth. Spread 6 cookies with about 2 teaspoons hazelnut cream each and sandwich with the remaining 6 cookies."