Nutella-Filled Cookies Recipe

Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until it resembles wet sand. Add 1 yolk and ¼ cup milk; mix until dough comes together into a ball. Flatten into a disk. Wrap with plastic wrap. Chill for at least 30 minutes.

Roll out dough until ½ inch thick. Using 2-inch heart-shaped cutters, cut out hearts; place on lined baking sheets. Chill for 30 minutes.

Preheat oven to 380ºF.

Combine remaining yolk and milk. Lightly brush half of the hearts with egg wash. Spread ¼ teaspoon chocolate-hazelnut spread on top, leaving a ½-inch border. Top with remaining hearts. Crimp edges to seal filling well. Poke holes at the center using a fork. Place on lined baking sheets. Bake for 15 to 18 minutes or until golden brown. Cool on a rack.

Make the glaze: Mix together all ingredients. Spread on tarts. Decorate with sprinkles, if desired.

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