Directions

• In a large bowl, cream butter and confectioners' sugar until light
• and fluffy. Beat in egg. Combine flour and salt; gradually add to
• creamed mixture and mix well. Divide dough in thirds. Shape each
• into a ball, then flatten into a disk. Wrap in plastic wrap and
• refrigerate for 30 minutes.
• On a lightly floured surface, roll one portion of dough to 1/8-in.
• thickness. Cut with floured 2-1/2-in. holiday-shaped cookie cutters.
• Using floured 1-in. shaped cookie cutters, cut out the centers of
• half of the cookies.
• Place solid and cutout cookies 1 in. apart on greased baking sheets.
• Repeat with remaining portions of dough. Bake at 350° for 8-10
• minutes or until set. Remove to wire racks to cool completely.
• Sprinkle cutout cookies with additional confectioners' sugar. Spread
• 1 teaspoon Nutella on the bottom of each solid cookie; place cookies
• with cutout centers over filling. Yield: 2 dozen.