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Instructions |
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1. Preheat oven to 350°F; position rack in center of oven.
Using electric mixer, beat butter with confectioners’ sugar until light
and fluffy; beat in egg.
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2. Slowly mix in flour just until dough comes together. Cover bowl
with plastic wrap; refrigerate dough for 30 minutes.
Roll out dough on sheet of parchment paper until dough is 1/8-
inch thick.
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3. Using 2-inch round cookie cutter, cut out cookies.
Reroll leftover dough once to repeat Step 3.
Transfer to 2 parchment paper–lined baking sheets. Dust holiday
cookie stamps with flour and press stamps onto cookies to imprint
pattern.
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4. Bake cookies for 9 to 10 minutes until cookies are lightly golden
around edges. Let cool completely on a cooling rack.
Once cookies cool, spread Nutella® hazelnut spread over the
bottom half of the cookies.
Sandwich each top half of the cookie (with stamp design facing
outward) to the bottom half of each cookie.
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Originally Submitted
3/28/2018
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