Cranberry Nutella Sandwich Cookies
The tart dried cranberries are a natural pairing to the hazelnut flavor. You won't get enough of these sweet treats!
Prep time:
Cook time:
Serving size: 16
Calories per serving: 200
Ingredients:
Cook time:
Serving size: 16
Calories per serving: 200
1 cup unsalted butter, softened
1 cup confectioners' sugar
3 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, finely chopped
1/4 cup whole milk
3/4 cup Nutella
Directions:
In a large bowl, cream butter and confectioners' sugar on high speed until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Brush with milk.
Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.
Source: tasteofhome.com
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Brush with milk.
Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
