Print Options
Cranberry Nutella Sandwich Cookies
I created these cookies for my family after I realized that we had been without Nutella for far too long! The tart dried cranberries are a natural pairing to the hazelnut flavor. We can’t get enough of these sweet treats!
—Nancy Mock, Colchester, VT
Ingredients
- 1 cup unsalted butter, softened
- 1 cup confectioners' sugar
- 3 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup 2% milk
- 3/4 cup Nutella
Directions
- 1. In a large bowl, cream butter and confectioners' sugar on high until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
- 2. Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Brush with milk.
- 3. Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half the cookies; top with remaining cookies. Store in an airtight container.
Nutrition Facts
1 sandwich cookie: 284 calories, 16g fat (8g saturated fat), 31mg cholesterol, 47mg sodium, 34g carbohydrate (19g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC
