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