Nutella-stuffed cookies

Directions

1. Place 22 small Nutella hazelnut balls on a baking sheet lined with parchment paper, then place the sheet in the freezer for 30 to 60 minutes, until the balls are firm. ⏱ 1 hr
2. Sift the flour, yeast, and salt together in a large mixing bowl, and set aside. ≈ 2 min
3. Whip the butter, sugar, and powdered sugar together in a mixer on low speed for 4 minutes. ⏱ 4 min
4. Add the egg and vanilla, then mix until you have a smooth mixture. ≈ 4 min
5. Combine the flour and mix until a dough forms. Let it rest in the refrigerator for 30 minutes. ⏱ 30 min
6. Divide the dough into 22 equal balls, each about 30g, and gently flatten them. ≈ 10 min
7. Take the Nutella out of the freezer, place a hazelnut in the center of each disc, and close the dough around it to form well-sealed balls. Work quickly, and return to the freezer if the Nutella softens. ⏱ ≈ 2 hr
8. Arrange the balls on a baking sheet lined with parchment paper, spacing them evenly. ≈ 3 min
9. Preheat the oven to 180 °C (350 °F) and bake for 13-15 minutes: the cookies should remain shiny, do not overbake them. ⏱ 15 min
10. Let them rest for 5 to 10 minutes on the baking sheet, then carefully transfer them to a wire rack. ⏱ 10 min