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Recipe Card
ingredients
- 1/3 cup unsalted butter, softened
- 3 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1/2 tablepoons baking powder
Method
Step 1
Using a paddle attachment or a handheld mixer, beat the softened butter, oil, sugar, egg, and vanilla until you get a thick fluffy cream.
Step 2
Add the dry ingredients and mix till incorporated into a soft dough.
Step 3
Using a cookie press, press out your cookies onto a bare sheet pan. Bake at 355 F for 14-20 minutes or until golden brown. This will vary from oven to oven so start keeping an eye on them at 10 minutes and just make a note of how long it takes to bake them.
Step 4
Once they’re fully baked allow them to cool almost completely on the pan. Shift them slowly so you don’t break them.
Step 5
Match each cookie with a pair and line them up for filling. I typically put them side by side with one pair facing down and the other up so I can easily fill and then top them.
Step 6
Place Nutella in a piping bag and pipe 1/2 tbsp into each cookie. Sandwich with an empty cookie.
Step 7
Store in an airtight container. Enjoy within a few days. The cookies will get softer as they sit so try to stuff them the day you want to enjoy them. You can store the empty cookies in a ziploc or sealed container for up to 10 days before filling them.