Nutella Sandwich Cookies

Today is a very special day in the food world….World Nutella Day! A whole day dedicated to Nutella Lovers around the world. Ever since the first time I tried Nutella on a trip to Rome, Italy a few years back I’ve been hooked! It’s definitely one of my favorites! I couldn’t possibly let February 5th pass without joining in on the Nutella fun! :D

Two buttery bite-sized shortbread cookies slathered with a luscious Nutella filling. Let me warn you, these cookies are addicting. And their little size make it really hard to eat just one! ;) Happy World Nutella Day everyone! How are you going to celebrate?

Nutella Sandwich Cookies

Yield: About 36 small cookies

Cook Time: 15 minutes

Ingredients:

1 1/3 cups all-purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup Confectioners' sugar
1 teaspoon vanilla extract
1/2 cup Nutella

Directions:

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together flour, cornstarch, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar until light and soft, about 3 minutes. Beat in the vanilla. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Roll the dough into teaspoon-size balls and place on the prepared baking sheets about 1 1/2 inches apart. Press each cookie with the back of a fork to flatten the cookies slightly. Bake the cookies, rotating the pans from top to bottom and front to back midway through, for about 15 minutes or until very lightly golden. Cool the cookies completely on a rack.
To assemble, Spread a layer of Nutella on the flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies.

Source: adapted from Once Upon a Chef

One Year Ago: Sauerkraut Balls                                                     

Two Years Ago: Chicken Pitas with Sun-Dried Tomato Vinaigrette