The Nutella filled cookies are delicious butter-scented cookies enriched with a good dose of hazelnut cream. The cookie cutter? It’s a bit unusual, I know. I chose it for a friend who is a fan of the famous vintage “van.” Of course, to prepare and cut these Nutella filled cookies, you can use any cookie cutter you have available.
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours 15 Minutes
- Preparation time: 40 Minutes
- Portions: 8 finished cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With this amount of shortcrust pastry, I made eight vehicle-shaped cookies and then used the rest for another preparation. If you make simple cookies, there will be about 40.
- 2 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2/3 cup cold butter
- 1 egg (at room temperature)
- 1 lemon (grated zest)
- as needed Nutella®
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Rolling pin spacers
- 1 Perforated Baking Tray
- 1 Vehicle Cookie Cutter
Steps
For the recipe, I used the doses from the card that came with the cookie cutters, which is similar to the one I usually use with rolling pins or decorated molds.
In the bowl of the stand mixer with the paddle attachment, work all the ingredients until they are compact and well blended: flour, powdered sugar, butter in pieces, egg, and grated lemon zest.
Take the dough and work it on the work surface to form a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the refrigerator for two hours.
After the resting time, bring the block back to the work surface, divide it into two parts and place one back in the refrigerator. Lightly flour the work surface and roll out the pastry using the 2-inch spacers. Cut the cookies with the corresponding cutter: eight whole and eight with the cutout.
Place the cookies on a perforated tray, refrigerate for 15 minutes, then bake in a preheated static oven at 356 °F, for 15 minutes. It is characteristic of this type of shortcrust pastry that the cookies remain a little pale. Do not overcook them or they may crumble when you eat them.
Let the cookies cool, then fill them with hazelnut cream.
Notes
I bought the cookie cutter HERE.
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