Description
Delicious sandwich cookies featuring buttery shortbread and creamy Nutella filling.
Ingredients
Scale
- ½ cup hazelnuts, roasted
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon Kosher salt
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 13 ounces Nutella (chocolate hazelnut spread)
- Confectioners’ sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Toast hazelnuts in a skillet over medium heat for about 5 minutes, then pulse in a food processor until finely ground.
- In a bowl, whisk together pulsed hazelnuts, flour, and salt.
- In a mixer, beat butter and sugar until light and fluffy. Add vanilla. Gradually mix in the dry ingredients until combined.
- Chill the dough in plastic wrap for at least 1 hour.
- Roll out chilled dough to ¼-inch thick and cut out cookies using a fluted cutter.
- Chill cut cookies for 30 minutes.
- Bake for 9-11 minutes until edges are golden, then cool on a wire rack.
- Pipe Nutella onto half of the cookies and sandwich with remaining cookies. Dust with confectioners’ sugar before serving.
Notes
Store cookies in an airtight container for up to a week at room temperature. Dough can be made ahead and chilled or frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 150
- Sugar: 7g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg