Description
These Nutella Shortbread Sandwich Cookies are a delightful treat made with buttery hazelnut-infused shortbread and filled with rich, creamy Nutella. Perfectly crisp yet tender, the cookies are lightly dusted with confectioners’ sugar for an elegant finish. Ideal for tea time, gifting, or any occasion that calls for a decadent homemade cookie.
Ingredients
Shortbread Cookies
- ½ cup hazelnuts
- 2 cups all-purpose flour (spooned and leveled)
- ½ teaspoon Kosher salt
- 1 cup unsalted butter (at room temperature, equivalent to 2 standard sticks)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Filling & Garnish
- 13 ounces Nutella (chocolate hazelnut spread)
- Confectioners’ sugar (for dusting)
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or a silpat mat to prevent sticking. Set them aside for later use.
- Toast and Grind Hazelnuts: Warm the hazelnuts in a skillet over medium heat until fragrant, which enhances their flavor. Transfer to a food processor and pulse until they are finely ground but not fully powdered. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the finely ground hazelnuts, all-purpose flour, and Kosher salt to ensure even distribution.
- Make Shortbread Dough: Using a stand mixer or electric mixer, beat the room-temperature unsalted butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add vanilla extract and mix briefly. Slowly incorporate the dry ingredient mixture and continue mixing on medium speed just until combined to avoid overworking the dough. The dough should be moist and slightly sticky.
- Chill the Dough: Transfer the dough onto plastic wrap. Place another sheet of plastic wrap on top and roll the dough into a ½-inch thick disk. Wrap tightly and refrigerate for at least 1 hour or up to 3 days to firm up.
- Roll Out Dough: Lightly dust your working surface and rolling pin with flour. Roll the chilled dough out to a ¼-inch thickness. If the dough cracks, gently press it back together; it’s forgiving. Use a 2½-inch fluted round cookie cutter or your preferred cutter to cut out cookies. Arrange them carefully on the prepared baking sheets, spacing them slightly as the cookies will expand a bit during baking.
- Chill Cut Cookies: Cover the cut-out dough on the baking sheets with parchment paper and chill in the refrigerator for 30 minutes to help the cookies hold their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the cookies for 9 to 11 minutes until they are set and slightly golden around the edges. The tops may remain pale; this is normal. For a crunchier texture, bake for an additional 1 to 2 minutes. Remove from oven and allow cookies to cool completely on a wire rack.
- Assemble Sandwich Cookies: Once cooled, spread or pipe Nutella on the flat side of half the cookies. Top with the remaining cookies to create sandwiches. Finish by dusting the assembled cookies with confectioners’ sugar. Serve and enjoy!
Notes
- You can substitute hazelnuts with almonds or pecans if desired, but it will alter the flavor profile.
- If the dough feels too sticky after chilling, lightly flour your hands or rolling pin when rolling out.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For extra decoration, drizzle melted chocolate over the assembled cookies before dusting with confectioners’ sugar.
- If you don’t have a food processor, finely chop toasted hazelnuts instead, though the texture will be slightly different.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
