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Christmas Sandwich Cookies with Nutella®

Ingredients

  • 1 cup (250 mL) unsalted butter, at room temperature
  • 1 1/3 (325 mL) icing sugar
  • 1 egg
  • 2 1/4 cups (550 mL) all-purpose flour
  • 3/4 cup (175 mL) Nutella®

Directions

  1. Preheat oven to 350°F (180°C); position rack in centre of oven. Using electric mixer, beat butter with icing sugar until light and fluffy; beat in egg. Slowly mix in flour just until dough comes together. Cover bowl with plastic wrap; refrigerate for 30 minutes.
  2. On work surface, roll out dough on sheet of parchment paper to 1/8-inch (3 mm) thickness.
  3. Using 2-inch (5 cm) round cookie cutter, cut out cookies, rerolling dough once, to make 28 cookies. Transfer to 2 parchment paper–lined baking sheets. Dust holiday cookie stamps with flour and press stamps onto cookies to imprint pattern.
  4. Bake, in 2 batches, for 9 to 10 minutes or until lightly golden around edges. Let cool completely on racks. Spread Nutella® over half of the cookies, stamp side out. Cap with remaining cookies, stamp side out.

Tips:
• To avoid dough sticking to stamp, dust stamp with flour and shake off any excess. Repeat between each stamp so each cookie is perfectly stamped.
• If necessary, chill dough before baking.
• Cookies will keep for up to 1 week in an airtight container. Sandwich with Nutella® right before serving.

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Christmas Sandwich Cookies with Nutella®

Ingredients

  • 1 cup (250 mL) unsalted butter, at room temperature
  • 1 1/3 (325 mL) icing sugar
  • 1 egg
  • 2 1/4 cups (550 mL) all-purpose flour
  • 3/4 cup (175 mL) Nutella®

Directions

  1. Preheat oven to 350°F (180°C); position rack in centre of oven. Using electric mixer, beat butter with icing sugar until light and fluffy; beat in egg. Slowly mix in flour just until dough comes together. Cover bowl with plastic wrap; refrigerate for 30 minutes.
  2. On work surface, roll out dough on sheet of parchment paper to 1/8-inch (3 mm) thickness.
  3. Using 2-inch (5 cm) round cookie cutter, cut out cookies, rerolling dough once, to make 28 cookies. Transfer to 2 parchment paper–lined baking sheets. Dust holiday cookie stamps with flour and press stamps onto cookies to imprint pattern.
  4. Bake, in 2 batches, for 9 to 10 minutes or until lightly golden around edges. Let cool completely on racks. Spread Nutella® over half of the cookies, stamp side out. Cap with remaining cookies, stamp side out.

Tips:
• To avoid dough sticking to stamp, dust stamp with flour and shake off any excess. Repeat between each stamp so each cookie is perfectly stamped.
• If necessary, chill dough before baking.
• Cookies will keep for up to 1 week in an airtight container. Sandwich with Nutella® right before serving.