DECORATED SHORTBREAD CUTOUTS WITH NUTELLA® HAZELNUT SPREAD
Tender holiday shortbread cookie cutouts filled with Nutella® hazelnut spread are great for any special occasion! They are also one of the easiest and most versatile cookies to bake. Feeling creative?
Provided by Nutella hazelnut spread
Categories Trusted Brands
Time 1h20m
Yield 20
Number Of Ingredients 7
Steps:
- In a bowl, mix all the ingredients together, except for the Nutella® hazelnut spread, for 1 to 2 minutes until the dough becomes workable.
- Roll out the dough between 2 sheets of baking paper until it reaches a thickness of around 1/8th of an inch.
- Cut out the dough using a cookie cutter or a stencil.
- Refrigerate for 30 minutes.
- Preheat the oven to 325 degrees F and position the baking rack in the middle of the oven.
- Transfer the cookies onto a baking tray lined with baking paper. Bake for 10 to 11 minutes. Remove from the oven and let them cool down on the tray.
- Fill a piping bag fitted with a small nozzle (about 1/16th of an inch) with the Nutella® hazelnut spread and pipe 1/2 tbsp of Nutella® hazelnut spread on half of the cookies and assemble with the other half.
- Finish your cutout cookies with Nutella® hazelnut spread.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 11.7 g, Cholesterol 10.7 mg, Fat 5.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 38.6 mg, Sugar 5.3 g
SHORTBREAD CUTOUT COOKIES
This old-fashioned favorite is never out of style in the cookie jar. Rich and buttery, a batch of these melt-in-your-mouth delights will disappear in a hurry.
Provided by Taste of Home
Time 25m
Yield about 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream the butter, powdered sugar and vanilla until light and fluffy. Gradually beat in flour until well mixed. Divide dough in two balls; flatten each ball into a 1-in.-thick disc and wrap each in plastic wrap. Dough will be soft. Refrigerate for 2 hours or until firm., On a floured surface, roll out one portion of dough at a time to a 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Bake at 325° for 9-10 minutes or until lightly browned on bottom. Remove from the oven and immediately prick cookies randomly with a fork. Remove to wire racks to cool.
Nutrition Facts :
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