Holiday Shortbread Cookie Sandwiches with Nutella Filling

Holiday Shortbread Cookie Sandwiches with Nutella Filling from Pinay In Texas Cooking Corner


  • 2 cups all-purpose flour
  • 1 cup unsalted butter
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • Nutella for filling
  • 1/2 cup sifted confectioners’ sugar
  • Red and Green Sprinkles

1. Sift together flour and salt. Set aside.  

2. Cream butter and sugar until light and fluffy. Add vanilla extract. Slowly mix in flour, 1/2 cup at a time, until just blended. Chill dough for 30 mins.

3. Line 2 cookie sheets with parchment paper. Set aside. Preheat oven to 350°F.  Meanwhile, on a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch star cookie cutter, cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a small Christmas tree cutter to cut out the centers of the cookies on one baking sheet. Don't throw the tree cutouts. You can sprinkle them with green sugar and bake them too.

4. Place the unbaked cookies on the baking sheet in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.

5. Bake for about 10 minutes, or until bottom of cookies are lightly browned. Allow to completely cool down. When cooled, dust the top of the cookies with the cut-out with confectioners' sugar. Spread the bottom surface of the full cookie with about 1 tsp of Nutella.

6. Place the cut-out cookie on top of the full cookie and gently sandwich them together, making sure not to smug the confectioners' sugar.

7. Decorate the center with red & green sprinkles. Arrange in serving plate and serve.