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Chocolate Hazelnut Stuffed Gingerbread Cookies

Prep Time: 10 mins
Cook Time: 13-15 mins
Yields: about 15 cookies
Recipe via: TheHutchOven.com

Ingredients:

1 Package Foodstirs™ Organic Very Merry Gingerbread Cookie Mix

1 Egg

3 Tbs cold water, more if needed

2/3 cup butter, room temperature

1/2 cup chocolate hazelnut spread

Directions:

1. 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.

2. 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. 

3. 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!


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