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Chocolate-Nutella Linzer Cookies

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Description

Soft and chocolaty sandwich cookies filled with a creamy chocolate-hazelnut filling and topped with sparkling sugar.

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch process cocoa powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • Sparkling sugar, for topping (optional)
  • 1/2 cup Nutella chocolate-hazelnut spread

Instructions

  1. In a medium bowl, whisk together flour, cocoa powder, salt and baking powder until well-combined. In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in egg and vanilla until just combined.
  2. Reduce speed to low; stir in dry ingredients until dough just comes together. Divide in half; pat each half into a rough disk, then wrap tightly in plastic wrap. Refrigerate 30 minutes to 1 hour or until dough is still pliable but no longer sticky.
  3. Transfer one chilled dough disk to a large sheet of parchment paper; sprinkle top lightly with flour. Use a floured rolling pin to roll dough out to approximately 1/8-inch thickness, sprinkling top with just enough flour as needed to keep rolling pin from sticking. Top dough with another sheet of parchment; transfer to a baking sheet. Repeat with second dough disk, placing on top of first rolled-out dough on baking sheet (so they are stacked). Refrigerate dough 1 hour until very firm.

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