Nutella Thumbprint Cookies (Print Version)

# Ingredients:

01 - 2 1/4 cups all-purpose flour.
02 - 1/2 teaspoon salt.
03 - 1/2 teaspoon baking soda.
04 - 1/4 teaspoon baking powder.
05 - 3/4 cup unsalted butter, room temperature.
06 - 3/4 cup granulated sugar.
07 - 3 ounces cream cheese, room temperature.
08 - 1 large egg, room temperature.
09 - 2 teaspoons vanilla extract.
10 - 1/2 cup Nutella.

# Instructions:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Whisk together flour, salt, baking soda, and baking powder.
03 - Beat butter and sugar for 3 minutes at medium speed in stand mixer.
04 - Beat in cream cheese for 1 minute, then egg and vanilla for another minute.
05 - Add flour mixture gradually at low speed until just incorporated.
06 - Refrigerate dough for 30 minutes.
07 - Scoop dough, roll into balls, make indentation in center of each.
08 - Bake for 10 minutes.
09 - Microwave Nutella for 30 seconds, stir well, transfer to piping bag.
10 - Reshape indentations, fill with Nutella.
11 - Bake 12-15 minutes until golden brown. Cool 10 minutes on sheet then transfer to rack.

# Notes:

01 - All ingredients should be room temperature.
02 - Uses two-step baking process.
03 - Can pipe Nutella using zip-top bag or piping bag.

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