Cranberry Nutella Sandwich Cookies

• 1 cup unsalted butter, softened
• 1 cup confectioners' sugar
• 3 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup dried cranberries, finely chopped
• 1/4 cup 2% milk
• 3/4 cup Nutella

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. 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 iand refrigerate 30 minutes or until firm enough to roll.
2. Preheat oven to 325u0b0. 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 paper-lined
3. . Brush with milk.
4. 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.

unsalted butter, sugar, vanilla, flour, salt, cranberries, milk, nutella

Taken from www.tasteofhome.com/recipes/cranberry-nutella-sandwich-cookies/ (may not work)