2/3 cup granulated sugar
1 cup butter
1 large egg
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2/3 cup chocolate hazelnut spread
Gold pearl dust
Prep: 40 min. Bake: 10 min./batch
In a large bowl, cream butter and sugar until light and fluffy 2-3 minutes. Beat in the egg, milk and extracts. Gradually add flour to creamed mixture and mix well.
Using a cookie press fitted with the Christmas tree disk, press dough 2 in. apart onto ungreased cool baking sheets.
Bake at 400° for 8-10 minutes or until set (do not brown). Remove to wire racks to cool completely.
Spread hazelnut spread on the bottoms of half of the cookies; top with remaining cookies. Brush tops with pearl dust. Store in an airtight container. Yield: about 45.
Note: Pearl dust is available from Wilton Industries. Call 1-800/794-5866 or visit http://www.wilton.com.
Note: Put the cookies sheets in the refrigerator before you begin and take them out only when you’re ready to use them, one at a time. The cookies will press a lot better on a cold cookie sheet.