Decorated Shortbread Cutouts with Nutella® hazelnut spread recipe
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Ingredients
- 1 ⅓ cups flour ¼ cup granulated sugar 7 tablespoons butter, room temperature 1 pinch salt ¾ teaspoon gingerbread spice mix ⅓ cup Nutella® hazelnut spread Cookie cutter or a stencil made out of cardboard
Nutrition Info
- 102.5 caloriescarbohydrate: 11.7 gcholesterol: 10.7 mgfat: 5.7 gfiber: 0.4 gprotein: 1.2 gsaturatedFat: 3.1 gservingSize: -sodium: 38.6 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Decorated Shortbread Cutouts with Nutella® hazelnut spread
Directions
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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.