Cornstarch gives these cookies a delicate, sandy texture. You could also fill them with thick caramel or frosting.
1 cup butter, softened
1/3 cup sugar
3/4 cup cornstarch
1 3/4 cups flour
3/4 to 1 cup chocolate hazelnut spread such as Nutella
How to Make It
Preheat oven to 350°. Beat butter and sugar in a large bowl with a stand mixer until well blended, or whirl in a food processor. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together and is very smooth.
Divide dough in half. Roll each portion between sheets of parchment paper into a 1/8-in.-thick round. Stack and freeze rounds on a baking sheet until dough is firm enough to cut, about 20 minutes.
Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-wide cutter, and transfer to ungreased baking sheets, spacing slightly apart. Gather scraps, refreeze, and reroll as needed.
Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.
Make ahead: Up to 3 days, stored airtight.
Note: Nutritional analaysis is per 1 1/2-in. sandwich cookie.
I LOVE the texture of these cookies! Making a full recipe, I used the floured rim of a shot glass to cut out the rounds for sandwiches. I use Nutella mostly, but have also made these with Trader Joe's cookie butter. These cookies are now in my holiday cookie baking!
These cookies are great! Yummy, easy, fun to make. I used Trader Joe's almond/cocoa spread in the middle. My only complaint is the yield. I made 1/2 a recipe, so I should end up with 27 sandwiches, right? Well, I ended up with about 20, and that was using a 1" round cookie cutter. No way could I have gotten more than 10 or 12 with a larger, square cutter, as the recipe suggests.
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