These pretty cookies are a marriage of the buttery, crispy lace cookie and the creamy Nutella filling. What sounds better than that? We are huge Nutella fans in my house, but if for some reason you are not a fan, you can just make these yummy lace cookies. They are delicious on their own. I’m already thinking of my holiday baking and these cookies will be on the list for sure.

Tips:

• Chocolate ganache, peanut butter, jam, frosting, even Fluff can be used as the filling for these sandwich cookies.

• If you have a 3” cookie cutter, dip it in flour and use it as a stencil to mark the parchment paper. This will help guide you when you spread out the cookie batter.

• Be very gentle when handling the cookies. They are fragile.

• Store cookies in an airtight container for 4 days.

• You can bake the cookies and freeze them without filling them. Carefully layer the cookies with parchment in a container to store in freezer. Thaw cookies, then spread Nutella on them.

• I would try to make a smaller version next time. They are a very generous size cookie and smaller would be cute and more than enough.

Nutella Lace Cookies

Makes 7 cookie sandwiches

PREP 10 minutes

COOK 15 minutes

INGREDIENTS

1 stick butter

2/3 cup sugar

1 cup rolled oats

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon salt

1 egg white

Nutella Chocolate Hazelnut Spread

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Arrange racks to the upper and lower third of your oven.

2. Line three baking sheets with parchment paper.

3. In a large bowl combine the flour, oats, salt and vanilla. Set aside.

4. In a small saucepan over low heat, melt the butter and sugar. Stir the mixture until the sugar is dissolved and the mixture has thickened, about 4-6 minutes (will look like lemon curd). Add to the flour mixture.

5. Allow the mixture to cool completely before adding the egg white. Mix well.

6. Using a small ice cream scoop or rounded tablespoon, drop batter onto your two baking sheets, spacing the cookies 3 1/2” apart. You should get 14 cookies. Using an offset spatula spread the batter into a 3” circle (see tip above).

7. Bake the cookies for 12-15 minutes, rotating the pans halfway through cooking. Allow the cookies to harden and cool slightly on the baking sheet, then VERY carefully remove them to a cooling rack.

8. Once cool you can spread about a tablespoon, or more if you like, on half of the cookies, then top with another cookie.