These cookies seem very fitting for today . . . since the world outside my window consists of a sea of snowflakes. I made these for a few reasons . . . school stress, my mom worries when she doesn't see a new recipe up from me each day (yeah she worries a lot then . . .) and my hubby is coming home and he is a shortbread cookie fanatic!!! These cookies have a GREAT texture and taste! It is a combo of two delicious worlds . . . an amazing shortbread cookie AND nutella! I need to make more for when I go visiting teaching! I think these are on my Christmas cookie list. They store well and are just plain good! We'll see how much baking I do in the kitchen this year for Christmas. . . I do LOVE the Chocolate Chip Cookie Biscotti that I made last year . . . but these little jems = big smiles and happy tummy's!
3/4 cup Butter, Softened
1/2 cup Powder Sugar
1/4 cup Light Brown Sugar
2 large Egg yolks
1 tsp Vanilla
1 1/2 cup Flour
In a medium bowl beat the butter for l minutes until smooth and creamy. Add the powder sugar and brown sugar and beat until smooth. Add the egg yolks and vanilla and beat until light and fluffy.
Add the flour and mix until combined. Form dough into a thick disk and wrap in plastic wrap and refrigerate for an hour.
Roll dough out to 1/4 inch thick on a floured surface. Cut cookies into 2 inch rounds and place on a baking sheet. Spoon 1 teaspoon of nutella into the center of each cookie. Lightly wet the cookies edges with water to help seal the cookie. Top nutella topped cookies off with another dough round and seal by crimping around the edges gently with a fork.
Bake in a 325 degree preheated oven for 14-15 minutes or until lightly golden brown. Transfer cookies to a FLAT surface to cool. Sprinkle with powdered sugar and then enjoy! Makes about 2 1/2 dozen cookies.
You can also use preserves or peanut butter mixed with powdered sugar as a filling instead.
45 minutes ago