Nutella Sandwich Cookies (a.k.a. Yo-yos)
This post may contain affiliate links. Read my full disclosure policy. These buttery shortbread cookies joined with a layer of creamy chocolate-hazelnut spread are cute and delicious! These have got to be some of the world’s cutest cookies. They look just like little yo-yos, thus the name, and are popular in Australia. You make them by joining together two buttery shortbread disks with a layer of creamy chocolate-hazelnut spread. So delicious and perfect for the holidays! Begin by whisking the dry ingredients together in a bowl. Next, beat the butter and confectioners’ sugar until light and creamy. Mix in the vanilla, then add the dry ingredients. Stir until the dough comes together. Roll the dough by teaspoonfuls into balls (they will be quite small), and then flatten the balls slightly with a fork. Bake for about 15 minutes, or until lightly golden. Cool the cookies completely on a rack. Then spread a thin layer of nutella on half of the cookies, and top with the remaining cookies to make sandwiches. You may also like Macarons Chocolate Kisses (Baci di Cioccolato) Linzer Cookies Crave-Worth Sugar Cookies Macarons Chocolate Kisses (Baci di Cioccolato) Linzer Cookies Crave-Worth Sugar Cookies RecipeComments (68)Add Comment Recipe Comments (68) Add Comment Ingredients 1⅓ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife ⅓ cup cornstarch, packed ½ teaspoon baking powder ¼ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, softened ⅔ cup Confectioners' sugar, packed 1 teaspoon vanilla extract About ½ cup Nutella, or other chocolate-hazelnut spread 1⅓ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife ⅓ cup cornstarch, packed ½ teaspoon baking powder ¼ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, softened ⅔ cup Confectioners' sugar, packed 1 teaspoon vanilla extract About ½ cup Nutella, or other chocolate-hazelnut spread Instructions Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, corn starch, baking powder and salt. In the bowl of a stand mixer fitted with paddle attachment, beat together the butter and Confectioners' sugar until soft and light, 3-4 minutes. Beat in the vanilla. Lower the speed and beat in the flour mixture until just combined. Roll the dough into teaspoon-size balls (these are bite-sized cookies, so the balls will be very small), and place on the prepared baking sheets about 1½ inches apart. Press each cookie with the back of a fork to flatten the cookies slightly (dip the fork in flour if it sticks to the dough). Bake the cookies, rotating the pans from top to bottom and front to back midway through, for about 15 minutes or until very lightly golden. Cool the cookies completely on a rack (if you add the filling while the cookies are warm, it will melt). Spread a thin layer of Nutella on the flat side of half of the cookies, and then cover with the remaining cookies to make sandwiches. Store the finished cookies between sheets of parchment or wax paper in a cookie tin or container with a tight-fitting cover. Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, corn starch, baking powder and salt. In the bowl of a stand mixer fitted with paddle attachment, beat together the butter and Confectioners' sugar until soft and light, 3-4 minutes. Beat in the vanilla. Lower the speed and beat in the flour mixture until just combined. Roll the dough into teaspoon-size balls (these are bite-sized cookies, so the balls will be very small), and place on the prepared baking sheets about 1½ inches apart. Press each cookie with the back of a fork to flatten the cookies slightly (dip the fork in flour if it sticks to the dough). Bake the cookies, rotating the pans from top to bottom and front to back midway through, for about 15 minutes or until very lightly golden. Cool the cookies completely on a rack (if you add the filling while the cookies are warm, it will melt). Spread a thin layer of Nutella on the flat side of half of the cookies, and then cover with the remaining cookies to make sandwiches. Store the finished cookies between sheets of parchment or wax paper in a cookie tin or container with a tight-fitting cover. Nutrition Information Powered by Per serving (18 servings) Serving size: 2 cookies Calories: 173 Fat: 10 g Saturated fat: 7 g Carbohydrates: 19 g Sugar: 9 g Fiber: 1 g Protein: 1 g Sodium: 47 mg Cholesterol: 20 mg Per serving (18 servings) Serving size: 2 cookies Calories: 173 Fat: 10 g Saturated fat: 7 g Carbohydrates: 19 g Sugar: 9 g Fiber: 1 g Protein: 1 g Sodium: 47 mg Cholesterol: 20 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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