Yay! My first blog entry! Okay, for those who have not read my sister’s previous post, she is off to China and can’t maintain the blog while she is gone so she decided to let me (her sister) manage it until she gets back so I hope you guys enjoy my first entry and the rest that will come at a different time. So here it goes:
The ingredients for Nutella-Filled Shortbread Cookies are:
1 1/2 cups of flour (they recommend all purpose but any kind works)
1/2 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks of butter, softened–they say unsalted but I used salted and it was fine
1/3 cups sugar
3 large egg yolks
2 teaspoons vanilla extract
Nutella (Use as much as you want for each cookie)
Procedure:
1) Preheat the oven to 325 degrees and line however many baking sheets you personally need with parchment paper (or if you’re me and you ran out you would use non-stick spray).
2) Mix the flour, baking powder, cornstarch, and salt into a bowl and set it aside.
3) Using a hand-held mixer or a stand mixer, cream the butter so it is fluffy like so:
4) Add the sugar and beat until smooth. Then add the egg yolks and vanilla and mix until smooth.
5) Mix in the flour mixture 1 cup at a time.
6) Okay, the dough may be kind of sticky so cover your hands in flour. Then take 1-2 tablespoons of dough and roll it into a ball and flatten it out. Then, take 1 1/2 teaspoons of nutella and fold the dough to cover all the nutella. Mine look ugly because I don’t know how to fold anything….
7) Put in the oven for 14-18 minutes.
8) Now you have nutella-filled shortbread. Sorry if my pictures aren’t fantastic quality, I’m still getting the hang of it.
I hope you enjoyed guys and I’ll post again next weekend probably.
Foodography 
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