Nutella butterball cookies

_MG_98851 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup nutella
2 cups vanilla sugar for drenching
directions:

In a mixer fitted with the flat beater attachment, beat the butter on medium speed until it’s light and fluffy, 5 minutes. Mix in the granulated sugar and vanilla. When the mixture is well blended add the flour and mix until it forms a dough. Wrap the dough in plastic wrap and chill overnight.
Take small pieces of dough and roll into small balls, chill the dough balls in the freezer for 1 hour. Preheat oven to 375°F. Bake for 10-12 minutes on parchment lined cookie sheets, 2 inches apart. Remove from the oven and let cool on pans on wire racks. Spread or pipe nutella on the center of the flat side of the cooled cookies, not going all the way to the edge (you don’t want the nutella to ooze out of the sandwiched cookie), and sandwich with another cookie. Dip and roll the sandwiched cookie in sugar, coating well.

Adapted from Joy of Baking

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