In a mixer bowl on low speed, blend butter until creamy; add egg & dry Foodstirs Organic Very Merry Gingerbread Cookie Mix, adding 1 tbs of water at a time until a moist dough forms and dough pulls away from side of bowl. Form dough into a disk, wrap in plastic wrap and refrigerate 1-2 hours, or until firm enough to roll.
Preheat oven to 350˚F. Line cookie sheet with parchment paper, if desired. Roll dough 1/4" thick on a very well-floured board & cut out circles, one for the top and one for the bottom of each cookie.
Place a teaspoon of the chocolate hazelnut spread in between two cut out circles of dough. Pinch the sides together and bake for 13-15 minutes. Let cool and enjoy!