It's a fact: stuff is better when it's stuffed with stuff.
Instead of trying to say that five times fast, go ahead and preheat your ovens, because you'll want to make time move faster in an effort to get these cookies in your mouth sooner. Because if there's anything better than a deliciously crumbly shortbread cookie, it's one that is stuffed with rich, creamy, chocolate-and-hazelnut-laden Nutella.
I'm tempted to deem these the perfect lunchbox treat for back-to-schoolers, but really they're the ideal mid-day pick me up for anyone.
- Active time: 30 minutes
- Total time:1 hour
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1/3 cup sugar
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 jar (13 ounces) Nutella (you may not use the whole thing)
Preheat oven to 325°F. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, baking powder, and salt in a medium bowl; set aside.
In a stand mixer fitted with the paddle attachment, cream the butter; once fluffy, add the sugar and beat until smooth. Beat in the egg yolks and vanilla extract. Gradually stir in the flour mixture, pausing to scrape down the sides of the bowl with each addition.
Pull a piece of dough, about 2 tablespoons, from the bowl. Form a 2-inch flat (but fairly thick) circle by hand. Spoon about 1 1/2 teaspoons of the filling on top of this dough-pancake. Close the dough over the filling to form a soft dome, making sure dough is covering the filling on all sides, and pinch the top to seal the cookie (it might resemble the top of a Hershey's Kiss; you can also flatten it with your hand, but make sure that the top of the cookie is sealed!).
Place cookies on the prepared sheets, 1 1/2 inches apart. Bake for 14-18 minutes, or until golden. Let cool on the pans. If desired, garnish with confectioners' sugar.