Nutella Shortbread Hearts with White ChocolateKelsey Banfield
Yes, I did it. I added Nutella to shortbread. And it tastes amazing! These sweet Valentine’s cookies are a delicious treat for the whole family. The Nutella gives the shortbread it’s signature chocolate hazelnut flavor, without being too rich. If you wanted to take these straight over the top you could even spread Nutella on the back of one of the cookies and sandwich it with a second like a Nutella oreo. To give these a little spark I drizzle melted white chocolate on top. I even considered adding pink sanding sugar but decided against it. They don’t need that much flair, once people hear that they are made with Nutella everyone gobbles them right up!
Nutella Shortbread Hearts with White Chocolate
2 cups all-purpose flour
2 sticks unsalted butter, room temperature
3/4 cup Nutella
1 cup granulated sugar
1 teaspoon vanilla
1 pinch kosher salt
4 ounces white chocolate
1. Preheat the oven to 325ºF. Whisk together the flour and salt in a small bowl and set aside.
2. In a stand mixer beat the butter, nutella, sugar and vanilla until fluffy. Reduce the speed to low and scoop in the flour mixture a little bit at a time until fully incorporated.
3. Roll the dough into a sheet 1/8″ thick. Use cookie cutters to cut dough into desired shape and place the cookies on the baking sheet. Bake for 25 minutes, or until the cookies look set and are no longer shiny on top.
4. Allow the cookies to cool to room temperature. Melt the white chocolate in the microwave and drizzle it over the heart cookies. Serve up!