Recipe for success: Nutella and Sugar Cookie Sandwiches

This cookie recipe I plucked from a Real Simple article on 10 ways to use sugar cookie dough. I've never been a big fan of plain jane sugar cookies, but when I saw a simple dough recipe that you could dress up 10 different ways I dogeared my magazine right away. I selected the sugar cookie recipe that sandwiched a heaping helping of Nutella in the middle to send off to my brother in Chicago, a recently professed Nutella fiend. Test tasting was done before sending the goods off (for quality control) and I guess you can call me a convert. Sugar cookies are pretty darn delish.

1. Assemble the ingredients:

   2 1/2 c. all-purpose flour (plus more for rolling) 1/4 tsp. baking soda 1/4 tsp. kosher salt 1 c. unsalted butter (2 sticks) 3/4 c. sugar

   1 large egg 1 tsp. pure vanilla extract Nutella powdered sugar (for dusting)

2. Mix the flour, baking soda and salt together in a large bowl and set aside.


3. Cream together the butter and sugar until smooth using an electric mixer on medium speed.


4. Add the egg and beat until fluffy (2 minutes) and then beat in the vanilla.


5. Gradually add the flour mix until just incorporated with the electric mixer on low.
   
6. Shape the dough into 2 evenly divided disks and wrap. Refrigerate for at least 1 hour and up to 3 days.
   
7. Once you pull the dough out of the fridge, preheat the oven to 350 F.
   
8. Roll out the dough on a floured surface to 1/4 thick and cut using a cookie cutter. Use the flour liberally on this step - both your surface and the rolling pin!
   
9. Place the cookie cutouts on a parchment-lined baking sheet and bake until just starting to brown 12-15 minutes.
   
10. Cool slightly on the baking sheet and then transfer to wire racks to cool completely. Don't skip this step or your Nutella will melt all over the place.
    
11. Spread Nutella on one cookie and cover with another cookie...like a sandwich. After this step I placed the cookie sandwiches in the fridge again to firm up a bit.
    
12. Sprinkle powdered sugar liberally for the final touch.
    
13. If giving these cookies away, sample a few for quality control - unless your diet or allergies restrict you from doing so.