Ingredients
Units
Scale
- 1 cup salted butter, softened
- 16 oz ricotta
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 13 oz hazelnut spread (such as Nutella)
- confectioners sugar for dusting
Instructions
- In a large bowl, beat together the butter, ricotta and vanilla extract.
- Then beat in the all-purpose flour.
- Divide dough into 4 equal parts, flatten and shape each quarter into a rectangle and wrap in clear wrap.
- Refrigerate for an hour or overnight to firm the dough.
- When ready to prepare, preheat the oven to 350 degrees and line a sheet pan with parchment.
- Roll out one refrigerated rectangle at a time on a lightly floured surface, then cut 3 inch squares using a square cookie cutter.
- Take excess scraps and re-roll and cut squares until you have used most of the dough.
- Carefully place the squares on the parchment.
- Place a heaping teaspoon of hazelnut spread in the middle of each square.
- Take one edge of each side and place it in the middle, the points can touch and pinch together or overlap.
- Bake for 11 minutes, watching to make sure the cookies don’t burn.
- Cool on a wire rack and dust with confectioners sugar.
- Continue with the remaining refrigerated dough.
- Refrigerate or freeze in an airtight container.
- Enjoy!
- Prep Time: 10 mins
- Chill Time: 1 hr
- Cook Time: 11 mins
- Category: Dessert, Cookies
- Method: Baking