Nutella Stuffed Sugar Cookies


2 cups all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

1 cup sugar

1 egg, slightly beaten

2 tablespoons milk

1/2 teaspoon vanilla

1/2 cup Nutella

1/4 cup semisweet chocolate chips

1/4 cup hazelnuts, roasted, skinned and chopped


1.   Roast hazelnuts at 400 degrees for 10-15 minutes.  Place hot nuts in a towel and rub vigorously until husks come off.  Peel off remaining husks if possible and place in food processor.  Chop roughly.

2.  Combine flour, salt, cinnamon and baking powder in a medium bowl.  In a larger bowl, cream sugar and butter.  Add all dry ingredients and mix until well incorporated.  Add egg, milk and vanilla and mix until fully blended.

2.  Roll dough on a lightly floured surface and cut into 2 separate balls.  Wrap and refridgerate for at least 1 hour.

3.  Heat oven to 350 degrees.  On a floured surface, roll out dough to 1/8 inch thick and cut out circles with a cookie cutter or the rim of a floured glass.  Drop Nutella in a pipe or the end of a plastic baggie with a cut tip and drop 1/2 teaspoon into center of the cookie.  Fold over edge and seal with a fork.

4.  Bake cookies for 8-10 minutes or until edges brown ever so slightly.  Cool on wire racks.

5.  Once cookies have completely cool, melt chocolate chips.  With a fork, drizzle melted chocolate over cookies.  Sprinkle with hazelnuts.  Allow at least 5-10 minutes for chocolate to set.