Sandwich these cute cookies with hazelnut spread for a Halloween-ready treat.

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Credit: Photography by Jennifer Causey

Recipe Summary test

Yield:
Makes about 18.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, using electric mixer, beat butter and vanilla until creamy; mix in sugar. Gradually mix in flour and 1/2 tsp. salt. Flatten dough; wrap in plastic wrap. Chill for 30 minutes. On floured surface, roll dough out to 1/8 inch thick; cut with 2 1/2-inch pumpkin-shaped cookie cutter. Transfer cookies to baking sheets lined with parchment. Chill for 15 minutes. Using small knife, cut out eyes and mouths on half of cookies. Bake at 325° until lightly browned, about 11 minutes. Let cool. Spread chocolate-hazelnut spread on plain cookies; top with cutout cookies. 

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