CHOCOLATE HAZELNUT SHORTBREAD COOKIES
Steps:
- 1. Roast the hazelnuts at 350 degrees for 8 to 10 minutes. Allow to cool. Once cool, crush or pulse them, so that they are finely ground. 2. In a large mixing bowl, cream the butter and sugar together. Stir in the almond extract and 2 ounces of milk. In a separate bowl, sift together the flour and salt. Working in batches, slowly add the dry ingredients to the wet. Add the hazelnuts and mix until the dough comes together. If the dough is too dry and crumbly, add a few more ounces of milk. You want the dough to be dry, but not so dry that pieces are crumbling and breaking off. Dump the dough onto a floured board and shape into two disks. Wrap each disk in plastic wrap and chill for 30 minutes. 3. Remove the first disk from the refrigerator. On a floured board, roll the disk so that it is ¼-inch thick. You do not want the dough too thick or the cookies will be very hard. Using a 3-inch fluted cutter, cut as many rounds as you can from the dough. Shape the scraps into a ball and re-roll the dough. Once again, cut as many rounds as you can from the dough using a 3-inch fluted cutter. If you want, re-roll the scraps one final time, cutting the dough with a 2 ½ -inch cutter. Place the rounds on a baking sheet lined with parchment paper. Using a ½-inch cutter, cut a small circle out of the middle of half of the cookies. Repeat this process with the second disk of dough. Chill the rounds in the refrigerator for 15 minutes. 4. Preheat the oven to 350 degrees. Bake the cookies for 20 to 25 minutes, until the edges of the cookies begin to brown. Allow the cookies to cool to room temperature, then generously spread the Nutella on the flat side of each cookie (those without the hole in the middle). Make a sandwich using the cookies with the cutout. Finally, lightly dust the tops of each cookie with confectioners' sugar. Serve!
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