These cookies are for the Nutella lover who wants to add it into any possible food. With some toasted hazelnuts on top, the taste is even better!

Step 1: Ingredients

1 Tbsp. finely chopped hazelnuts (I toasted some hazelnuts myself for my other instructable, but you can probably find chopped hazelnuts at the store as well)
1 Tbsp. sugar
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar (powdered sugar)
1/4 cup cornstarch
3/4 cup cold butter, cubed
2 Tbsp. Nutella
1 egg, lightly beaten (not pictured)

Step 2: Cubed Butter

I didn't want to have to struggle with cold butter in the middle of prep, so I cubed it ahead of time. I just unwrapped the butter, cut it up, and stuck it back in the fridge so it would still be cold when I needed to use it.

Step 3: Preheat the Oven and Prepare the Topping

Preheat your oven to 350 F.

In a small bowl, mix the hazelnuts and sugar.

Step 4: Making the Dough

In a large bowl, whisk the flour, confectioner's sugar and corn starch.
Cut in the butter until crumbly. Since I already cut my butter into cubes, I just added the butter a few cubes at a time and mixed them in.

Step 5: Kneading the Dough

Transfer your mixture to a clean work surface.

Knead gently until the mixture forms a soft dough. This basically means just squeeze it and squish it until it looks more like dough and less like a pile of flour. The original recipe says about 2 minutes, but it took me more like 10.

I know this looks like magic, but if you just keep kneading it will eventually look like dough!

Divide your dough in half.

Step 6: Rolling and Cutting

On a lightly floured surface, roll the dough out to about 1/8 inch thickness.

Cut with a floured cookie cutter, between 2 and 3 inches.

Transfer cookies to a greased baking sheet.

Step 7: Fill, Fold, Sprinkle

Fill your cookies with Nutella! The original recipe says 1/4 teaspoon, but I just put what looked like a good amount in each cookie.

Fold your cookies partway over, just enough to cover the filling. The cookies will probably break at the fold, but that's okay.

Brush the tops of the cookies with the beaten egg, then sprinkle with hazelnut mixture.