Holiday Buttons

• 12 cup butter, softened
• 1 14 cups chocolate hazelnut spread, divided
• 13 cup granulated sugar
• 13 cup packed light brown sugar
• 1 egg
• 12 teaspoon almond extract
• 2 cups all-purpose flour
• 14 teaspoon salt
• 18 teaspoon baking powder
• decors nonpareils
• decorator sugar

1. Beat butter, 1/2 cup chocolate hazelnut spread, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until well blended.
2. Add egg and almond extract; beat until well blended.
3. Combine flour, salt and baking powder; gradually add to butter mixture, beating after each addition.
4. Divide dough into four pieces; shape each piece into 7-inch log.
5. Wrap inplastic wrap; refrigerate 2 to 3 hours or until firm.
6. Preheat oven to 325F Lightly grease cookie sheets or line with parchment paper.
7. Cut dough into Va-inch-thick slices; place 1 inch apart on prepared cookie sheets.
8. Poke 4 holes in slices with toothpick or straw.
9. Bake 12 to 14 minutes or until cookies are set.
10. Cool on cookie sheets 1 minute; remove to wire racks to cool completely.
11. Spread 1 teaspoon chocolate-hazelnut spread on flat sides of half of cookies; top with remaining cookies.
12. Roll sides of sandwich cookies in decors.

butter, chocolate hazelnut spread, sugar, brown sugar, egg, almond, flour, salt, baking powder, sugar

Taken from www.food.com/recipe/holiday-buttons-290470 (may not work)