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Recipe Card
ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large brought to room temperature eggs
- 12 tablespoons Nutella®, divided
Method
Step 1
Preheat oven to 350 degrees and line cookie trays with parchment.
Step 2
In a large bowl, cream the butter, sugar & salt until light and fluffy using a hand mixer or stand mixer.
Step 3
Add the eggs on low speed, one at a time, until combined. Add vanilla extract, then mix on medium speed until well combined.
Step 4
Slowly add the flour to the mixture and mix until a dough forms. Use a rubber spatula to scrape down the sides of the bowl. Mix until a semi-soft, sticky dough is formed.
Step 5
Transfer the dough to a bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes. You can also- pipe out the dough first and stick your baking sheets in the refrigerator to cool the dough that way!
Step 6
Transfer the dough to heavy-duty piping bag fitted with a large open star tip. I like to put my pastry bag with a tip in a tall glass and fold the open bag on the outside of the cup to hold the bag steady as I fill it with the dough.
For the Sandwich Cookies
Step 1
Pipe the dough into 2" strips leaving 1 ½ inches between each cookie. Use a sharp knife to trim the edges to make a clean edge.
Step 2
Bake cookies for 10-12 minutes, or until they are light golden brown on the edges. Do not over-bake.
Step 3
Cool the cookies on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Assembly
Step 1
For sandwiches, spread 1 teaspoon of Nutella® onto one side of the cookie. Sandwich together with another cookie. Display on a flat tray and serve.