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Preheat oven to 350°. Beat butter and sugar in a large bowl with a
stand mixer until well blended, or whirl in a food processor. Add
cornstarch and flour and beat on low speed, or whirl, until dough
comes together and is very smooth.
2. Divide dough in half. Roll each portion between sheets of
parchment paper into a 1/8-in.-thick round. Stack and freeze
rounds on a baking sheet until dough is firm enough to cut, about
20 minutes.
3. Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-
wide cutter, and transfer to ungreased baking sheets, spacing
slightly apart. Gather scraps, refreeze, and reroll as needed.
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Bake cookies until light golden, 10 to 14 minutes, switching pan
positions halfway through baking. Transfer to racks to cool.
5. Spread half of cookies on flat sides with a generous coat of
chocolate hazelnut spread, then top each with a second cookie.
Make ahead- Up to 3 days, stored airtight.
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