Chocolate Linzer Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup Dutch process cocoa powder
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1 cup granulated sugar
• 3/4 cup unsalted butter (softened)
• 1 egg
• 1 teaspoon vanilla
• Sparkling sugar (for topping (optional))
• 1/2 cup Nutella (chocolate-hazelnut spread)

Instructions

1. 1

   In a medium bowl, whisk together flour, cocoa powder, salt and baking powder until well-combined. In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in egg and vanilla until just combined.

2. 2

   Reduce speed to low; stir in dry ingredients until dough just comes together. Divide in half; pat each half into a rough disk, then wrap tightly in plastic wrap. Refrigerate 30 minutes to 1 hour or until dough is still pliable but no longer sticky.

3. 3

   Transfer one chilled dough disk to a large sheet of parchment paper; sprinkle top lightly with flour. Use a floured rolling pin to roll dough out to approximately 1/8-inch thickness, sprinkling top with just enough flour as needed to keep rolling pin from sticking. Top dough with another sheet of parchment; transfer to a baking sheet. Repeat with second dough disk, placing on top of first rolled-out dough on baking sheet (so they are stacked). Refrigerate dough 1 hour until very firm.

4. 4

   Heat oven to 350°F. Line two large baking sheets with parchment paper. Remove chilled dough from refrigerator. Using a 2-inch cookie cutter, cut cookies out of dough. Use a smaller cookie cutter to cut out centers from half of cookies. Transfer to prepared baking sheets, spacing cookies about 1 inch apart. Sprinkle tops of cut-out (not whole) cookies with sparkling sugar, if desired.

5. 5

   Bake cookies 7 to 10 minutes or until edges are set. Let cool completely on baking sheets. Repeat process with remaining cookie dough (keep dough chilled while baking first batch).

6. 6

   Once cookies are fully cooled, spread about 1 teaspoon Nutella on bottom side of whole cookies; top with cut-out cookies to form cookie sandwiches.

7. 7

   Store cookies in an airtight container at room temperature for up to 3 days.