Decorated Shortbread Cutouts With Nutella® Hazelnut Spread - cooking recipe

Ingredients

1 1/3 cups flour
1/4 cup granulated sugar
7 tablespoons butter, room temperature
1 pinch salt
3/4 teaspoon gingerbread spice mix
1/3 cup Nutella(R) hazelnut spread
Cookie cutter or a stencil made out of cardboard

Preparation

In a bowl, mix all the ingredients together, except for the Nutella(R) hazelnut spread, for 1 to 2 minutes until the dough becomes workable.
Roll out the dough between 2 sheets of baking paper until it reaches a thickness of around 1/8th of an inch.
Cut out the dough using a cookie cutter or a stencil.
Refrigerate for 30 minutes.
Preheat the oven to 325 degrees F and position the baking rack in the middle of the oven.
Transfer the cookies onto a baking tray lined with baking paper. Bake for 10 to 11 minutes. Remove from the oven and let them cool down on the tray.
Fill a piping bag fitted with a small nozzle (about 1/16th of an inch) with the Nutella(R) hazelnut spread and pipe 1/2 tbsp of Nutella(R) hazelnut spread on half of the cookies and assemble with the other half.
Finish your cutout cookies with Nutella(R) hazelnut spread.