Decorated shortbread cutouts with Nutella® hazelnut spread
INGREDIENTS for 20 servings
1 1/3 cup flour
1/4 cup granulated sugar
7 tbsps of butter
Pinch of salt
3/4 tsp gingerbread spice mix
1/3 cup of Nutella® hazelnut spread
Cookie Cutter or a stencil made out of cardboard
METHOD
In a bowl, mix all the ingredients together, except for the Nutella® hazelnut spread, for 1—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.
Tip: You can create your own stencil by creating and cutting out the design you want on a piece of cardboard.
Refrigerate for 30 minutes.
Preheat the oven to 325°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—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 all of your cutout cookies with Nutella® hazelnut spread.
