Cinnamon Star Cookies with Nutella® hazelnut spread recipe

Directions Cinnamon Star Cookies with Nutella® hazelnut spread

Directions

1. Preheat oven to 250 degrees F, position rack in center of oven.

2. Using a mixer, beat together the egg whites and 1 1/4 cups confectioners' sugar for 4 to 5 minutes or until soft peaks form.

3. Reserve 2 tablespoon into a small bowl for the icing used later - combine only this portion with 1 teaspoon of lemon juice. Gently mix hazelnuts and cinnamon into remaining egg white mixture until combined.

4. On work surface, roll out dough between 2 sheets of parchment paper to 1/8 inch thickness. Using a 2-inch star cookie cutter, cut out 48 cookies, re-rolling scraps once.

5. Arrange cookies on 2 parchment paper-lined baking sheets. Using 1/2 inch round cookie cutter, cut out rounds in the center of half of the cookies (these will be tops of sandwich cookies).

6. Spread \"icing\"-like mixture on the top of the cookie (with the cut out) using a teaspoon.

7. Bake, in 2 batches, for about 10 minutes or until cookies are set. Let cool completely. Spoon Nutella® hazelnut spread into piping bag fitted with small round tip. Pipe 1 teaspoon Nutella® hazelnut spread onto half of the cookies (without round cut outs).

8. Dust remaining cookies with remaining confectioners' sugar, place over Nutella® hazelnut spread on bottom halves of cookies.

Recipe Yield

Recipe Note