Procedure for making Shortbread cookies with Nutella and cream

• Let’s start preparing the Shortbread cookies with Nutella and cream, first prepare the custard that must be well cold and firm to be used. Pour the egg yolks into a saucepan, add a pinch of salt, sugar, and vanilla, work with a whisk and when they are light, add the cornstarch. Heat the milk without bringing it to a boil.

• Pour the hot milk little by little and incorporate it with the whisks to obtain a smooth mixture, then put it on the heat and let it thicken. Pour the cream onto a plate, cover with plastic wrap, and let it cool.

• Meanwhile, prepare the shortbread dough, pour the flour, powdered sugar, vanilla extract, and a pinch of salt into the bowl and mix the dry ingredients. Add the cold butter in small pieces and knead until you get a sandy consistency, add the egg and continue kneading until you get a compact and shiny shortbread dough.

• Transfer the shortbread dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about a quarter inch, then place it in the refrigerator for 30 minutes.

• Preheat the static oven to 350°F, after the shortbread dough has rested, take it out of the refrigerator and use a cookie cutter to cut out an even number of cookies and place them on the baking sheet lined with parchment paper. Lay the cookies on the baking tray and bake for 15-20 minutes until they are golden.

• When they are cooked, take them out of the oven and let them cool. Pour the cream into a bowl and whip it with electric beaters.

• Now take a cookie, add some Nutella, a teaspoon of custard, and some whipped cream, then close with another cookie and place on the serving plate. Continue in this way until you finish the cookies.

• Dust the Shortbread cookies with Nutella and cream with powdered sugar and serve.