Nutella Shortbread Sandwich Cookies

Tate's Bake Shop Cookbook

• Ready In: 1 hr 15 mins
• Yields: 16 sandwich cookies

Ingredients

• 1⁄2 cup hazelnuts
• 1⁄2 cup sugar
• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup  cold salted butter, chopped into small pieces
• 6 1⁄2 ounces  nutella (half of a 13 oz. jar)

Directions

1. Preheat oven to 350°; grease two sheet pans or line them with Silpat.
2. Toast and skin the hazelnuts; in a food processor, pulse the hazelnuts with the sugar until they are finely ground.
3. Add in the flour and pulse again.
4. Add in the chopped butter and process it until the mixture comes together; turn it out onto a work surface.
5. Roll out to about 1/8 inch thickness; with any shape cookie cutter (author has used leaves, hearts, circles), cut out the shapes and transfer the cookies to the prepared sheet pans.
6. Bake the cutouts for about 15 minutes, depending on their size and thickness; cool the cookies on the sheet pans.
7. Spread the Nutella on one cookie and make a sandwich by topping the Nutella with another cookie.