Ingredients
1 cup unsalted butter, softened1 cup confectioners’ sugar3 teaspoons vanilla extract2-1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup dried cranberries, finely chopped1/4 cup 2% milk3/4 cup Nutella
Preparation
In a large bowl, cream butter and confectioners’ sugar on high speed until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Brush with milk.
Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.
