1/2 cup sugar
1 cup butter
1 egg white
2 1/2 cups all-purpose flour, sifted
1/8 teaspoon salt
6 tablespoons chocolate-hazelnut spread
1 1/2 cups powdered sugar
3-4 tablespoons milk
2 teaspoons vanilla extract
FOR SUGAR COOKIE:
Cream sugar and butter in bowl of an electric mixer fitted with
a paddle attachment until fluffy. Add egg white and beat for 1 minute.
Slowly add sifted flour and salt and beat at medium speed until a soft
Cover bowl and chill in the refrigerator for 30 minutes.
Preheat oven to 300°F. Line a baking sheet with parchment or silicone
Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
Cut into six, 3×5-inch rectangles.
Place cookies on prepared baking sheet and bake for 15 minutes, until
Remove from oven and cool for 30 minutes.
Spread 1 tablespoon of chocolate-hazelnut spread on each cookie,
leaving a border of about 1/8 inch around the edges of each cookie.
Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla
extract in a pie plate until smooth. Add additional milk if the glaze is
Set aside 2 tablespoons of glaze in a small bowl.
Dip each cookie, chocolate-hazelnut side down, in the glaze to cover
Set on a wire rack to dry.
Mix remaining glaze with desired color or colors of food coloring. Use a
fork to drizzle colored glaze on top of the cookies.