Nutella Sandwich Cookies (a.k.a Yo-yos)
These buttery shortbread cookies joined with a layer of creamy chocolate-hazelnut spread are cute and delicious!
- 1-1/3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 1/3 cup cornstarch, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1-1/2 sticks) unsalted butter, softened
- 2/3 cup Confectioners' sugar, packed
- 1 teaspoon vanilla extract
- About 1/2 cup Nutella, or other chocolate-hazelnut spread
- Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, corn starch, baking powder and salt.
- In the bowl of a stand mixer fitted with paddle attachment, beat together the butter and Confectioners' sugar until soft and light, 3-4 minutes. Beat in the vanilla. Lower the speed and beat in the flour mixture until just combined. Roll the dough into teaspoon-size balls (these are bite-sized cookies, so the balls will be very small), and place on the prepared baking sheets about 1-1/2 inches apart. Press each cookie with the back of a fork to flatten the cookies slightly (dip the fork in flour if it sticks to the dough). Bake the cookies, rotating the pans from top to bottom and front to back midway through, for about 15 minutes or until very lightly golden. Cool the cookies completely on a rack (if you add the filling while the cookies are warm, it will melt).
- Spread a thin layer of Nutella on the flat side of half of the cookies, and then cover with the remaining cookies to make sandwiches. Store the finished cookies between sheets of parchment or wax paper in a cookie tin or container with a tight-fitting cover.