Thick Nutella Chip Shortbread Cookies

1. Line a cookie sheet with parchment paper.

NUTELLA CHIPS

1. In a small bowl melt the butter either by bain-marie or microwave until melted, remove from the heat and stir in the Nutella until smooth. Place the Nutella in a pastry bag with a small round tip (or zip-loc bag) cut off a small tip and start making the chips on the prepared cookie sheet. Place the chips in the freezer for approximately 2 hours or even over night.

SHORTBREAD COOKIE DOUGH

1. In the mixing bowl with the flat beaters cream the butter and vanilla until fluffy. Approximately 2 minutes.
2. In a medium bowl sift in starting with the flour, then powdered sugar. Add the salt and whisk together. Add to the creamed mixture, and beat on low until almost combined, add the frozen Nutella chips either gently stir to combine or again with the flat beaters on low mix 2-3 turns. Cover the bowl and chill 30 minutes.
3. Gently roll the dough into 1 inch or a bit bigger balls and place on parchment paper lined cookie sheets. Lightly flatten with fork, top with 2-3 more chips. If you prefer you could also gently flatten the dough in an 8 inch/ 20cm pie plate. Refrigerate while the oven is preheating, about 15-20 minutes.
4. Pre-heat oven to 325°. Line a cookie sheet or 2 with parchment paper.
5. Bake for approximately 12-14 minutes or until lightly golden around the edges. Let cool 5-8 minutes on the baking sheet, then move to a wire rack to cool completely. If you make it in a pie plate then let cool before cutting into shortbread wedges. Enjoy!