I created these cookies for my family after I realized that we had been without Nutella for far too long! The tart dried cranberries are a natural pairing to the hazelnut flavor. We can’t get enough of these sweet treats! —Nancy Mock, Colchester, VT
Cranberry Nutella Sandwich Cookies
Cranberry Nutella Sandwich Cookies
Prep Time
25 min
Cook Time
20 min
Yield
16 sandwich cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup confectioners' sugar
- 3 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup 2% milk
- 3/4 cup Nutella
Directions
- In a large bowl, cream butter and confectioners' sugar on high until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Brush with milk.
- Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half the cookies; top with remaining cookies. Store in an airtight container.
Nutrition Facts
1 sandwich cookie: 284 calories, 16g fat (8g saturated fat), 31mg cholesterol, 47mg sodium, 34g carbohydrate (19g sugars, 1g fiber), 3g protein.
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