- flour - 1 1/2 cups
- salt - 1/2 teaspoonfuls
- soda - 1/2 teaspoonfuls
- softened butter - 1/2 cup
- brown sugar - 1/4 cup
- granulated sugar - 1/4 cup
- egg - 1 piece
- vanilla extract - 1 teaspoon
- chocolate paste Nutella - 1 cup
- unsalted butter, room temperature - 6 st. spoons (cream)
- sugar powder - 1/2 cup (cream)
- vanilla extract - 1 teaspoon (cream)
- cream of marshmallow - 3/4 Cups (cream)
- chocolate paste Nutella - 1/2 cup (cream)
1. Prepare cookies. Preheat the oven to 190 degrees. Fill the baking tray with a silicone rug or parchment paper. Stir the flour, salt and soda together in a small bowl. Set aside. Whisk together the butter and sugar in a large bowl with a mixer. Add the egg and whip. Add the chocolate paste to Nutella and mix well. Stir with vanilla extract. Add the flour mixture and mix until a homogeneous consistency is obtained. 2. From the test obtained, form small balls, using for each approximately 1 tablespoon of dough. Lay the balls on a baking sheet at a distance of 5 cm from each other. 3. Gently press down each ball with a fork first to one side, then to the other. 4. Lightly sprinkle the cookies with sugar. Bake for 10 minutes. Allow to cool completely before applying the cream. 5. To make a cream, mix a butter and sugar powder together in a bowl with a mixer. Stir with vanilla extract and a pinch of salt. Add the cream from marshmallow and nutelle, whisk until smooth. If the cream is too soft or liquid, add more powdered sugar. Lubricate half the cookies with cream, using 1-2 tablespoons for each, and then cover the remaining half of the pastry with the top.
Servings: 5-10