Photo: Alex Farnum; Styling: Robyn Valarik
Cornstarch gives these cookies a delicate, sandy texture. You could also fill them with thick caramel or frosting.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
Step 5
Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.
Step 6
Make ahead: Up to 3 days, stored airtight.
Step 7
Note: Nutritional analaysis is per 1 1/2-in. sandwich cookie.
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