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?

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
40 mins
total:
1 hr 20 mins
Servings:
20
Yield:
20 cookie cutouts
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix all the ingredients together, except for the Nutella® hazelnut spread, for 1 to 2 minutes until the dough becomes workable.

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  • 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

103 calories; protein 1.2g 2% DV; carbohydrates 11.7g 4% DV; fat 5.7g 9% DV; cholesterol 10.7mg 4% DV; sodium 38.6mg 2% DV. Full Nutrition
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