Chocolate Hazelnut Filled Shortbread Cookies

Directions

1. Line a baking sheet or large plate with parchment paper. Spoon mounded teaspoonfuls of the Peanut Butter & Co. Milk Chocolatey Hazelnut Spread onto the sheet (you could also use a melon baller or small cookie scoop, if you have one). While it will be a slightly messy endeavor, by having chilled the spread beforehand, you should be able to form fairly clean mounds. Spoon 20 mounds total, and place the sheet in the freezer for about an hour before proceeding.

2. Preheat oven to 325°F. Line two baking sheets with parchment paper.

3. Combine the flour, cornstarch, and salt in a medium bowl. Set aside.

4. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Then, add the sugar and beat for 3-5 minutes; it will become somewhat fluffy. Add the egg and vanilla extract, mixing until combined. The mixture may look somewhat curdled; that is totally fine. Pause to scrape down the sides of the bowl and mix again to ensure everything is incorporated.

5. Add the flour mixture in 2-3 increments, mixing at low speed after each addition until combined, and pausing to scrape down the sides of the bowl with each addition. The mixture will come together to form a soft, malleable dough. If the dough is too sticky, put the bowl of dough in the refrigerator for several minutes. It will be soft, but it should be easy to handle with lightly floured hands.

6. With lightly floured hands, pull a piece of dough, about a heaping tablespoon’s worth, from the bowl. Form a 2-3 inch flat but fairly thick, circle of dough (you can do this one at a time, or make all of your rounds and then proceed). 

7. Remove the Peanut Butter & Co. Milk Chocolatey Hazelnut Spread mounds from the freezer. Working one at a time, place a mound in the center of one of the circles of dough. Pull the sides of the dough over the filling to form a soft dome, making sure the dough is covering the chocolate on all sides. If you don’t form a complete seal, the filling will drip out as you bake.

8. Place the cookies on the prepared sheets, 1 1/2 inches apart to accommodate slight spreading. Bake for 14-18 minutes, rotating at the 7 minute mark, or until with a dull finish on top (a golden touch on top is fine, but don’t let them get completely golden or browned). Let them cool on the pans. If desired, dust with confectioners’ sugar. Once they have set for about 10 minutes, you can serve. Keep stored in an airtight container at room temperature for up to 3 days.