Ingredients
3cupsall purpose flour,spoon & leveled
1½tspbaking powder
½tspsalt
1cupunsalted butter,softened to room temperature
4ozblock cream cheese,softened to room temperature
1cupgranulated sugar
1large egg,at room temperature
2tsppure vanilla extract
1tspalmond extract
2cupsconfectioner’s sugar
⅓cupnutella
¼cupheavy cream,or milk
1tsppure vanilla extract
pinchsalt
½cuphazelnuts,chopped, for garnish, optional
Preparation
Whisk the flour, baking powder, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until completely smooth and creamy for about 2 minutes.
Add the granulated sugar and beat on medium-high speed until fluffy and light in color. Add the egg, vanilla, and almond extracts and beat on high speed until combined for about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
At low speed, slowly mix the dry ingredients into the wet ingredients until combined. Make sure you flour your hands, work surface, and rolling pin.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat to about ¼-inch thickness.
Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 2 hours and up to 2 days.
If chilling for more than a couple of hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
Remove one of the dough pieces from the refrigerator and using a heart cookie cutter, cut into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
Arrange cookies on baking sheets 3 inches apart. Bake for 11 to 12 minutes until very lightly browned around the edges.
Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
In a medium bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat all of the ingredients together on medium-high speed until creamy and smooth for about 2 minutes.
Taste. Add another pinch of salt if the frosting is too sweet. Spread on each cooled cookie then decorate with hazelnuts, if desired.
Nutella glaze will set at room temperature after 3 to 4 hours and even quicker in the refrigerator for about 1 hour.
Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
