Decorated Shortbread Cutouts with Nutella® hazelnut spread recipe

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Ingredients

1 ⅓ cups flour
¼ cup granulated sugar
7 tablespoons butter, room temperature
1 pinch salt
¾ teaspoon gingerbread spice mix
⅓ cup Nutella® hazelnut spread
Cookie cutter or a stencil made out of cardboard

Nutrition Info

102.5 calories
carbohydrate: 11.7 g
cholesterol: 10.7 mg
fat: 5.7 g
fiber: 0.4 g
protein: 1.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 38.6 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, mix all the ingredients together, except for the Nutella® hazelnut spread, for 1 to 2 minutes until the dough becomes workable.

  2. Roll out the dough between 2 sheets of baking paper until it reaches a thickness of around 1/8th of an inch.

  3. Cut out the dough using a cookie cutter or a stencil.

  4. Refrigerate for 30 minutes.

  5. Preheat the oven to 325 degrees F and position the baking rack in the middle of the oven.

  6. Transfer the cookies onto a baking tray lined with baking paper. Bake for 10 to 11 minutes. Remove from the oven and let them cool down on the tray.

  7. 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.

  8. Finish your cutout cookies with Nutella® hazelnut spread.

Recipe Yield

20 cookie cutouts

Recipe Note

Tender holiday shortbread cookie cutouts filled with Nutella® hazelnut spread are great for any special occasion! They are also one of the easiest and most versatile cookies to bake. Feeling creative?

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