| Servings |
24 cookie sandwiches
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Ingredients
- 1 cup butter softened
- 1 cup powdered sugar
- 3 tsps vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries very finely chopped
- 1/2 cup of Nutella
Ingredients
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Instructions
- In a stand mixer bowl, cream butter and confectioners' sugar on high speed until light and fluffy, 5-7 minutes. Add in vanilla and mix it well.
- In medium bowl, whisk flour and salt. Gradually add into creamed mixture.
- While the mixer is on low speed, sprinkle in the cranberries to separate it. Mix it again until it comes together.
- Divide dough in half and shape each half into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 325°. Line baking sheets with parchment paper.
- Place one half of the disc in between 2 parchment paper. Roll each portion of dough to 1/4-in. thickness. Use a 2 in round cookie cutter to cut the cookies
- Place the cookies 2 in. apart and bake until edges begin to brown, 10-12 minutes.
- Remove from pans to wire racks to cool completely.
- When the cookies are cooled, spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.
Recipe Notes
Adapted from : Taste of Home
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