When you think warm pockets of stuffed dough, maybe a savory empanada comes to mind. Perhaps ravioli? We threw down in the kitchen on a ravioli of a different kind. The sweet kind. These little sugar cookie babies are rolled out and dabbed with creamy Nutella and dribbled with melted chocolate. If you can think of something better, we dare you to let us know!
Ingredients:

2 cups all purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
½ cup unsalted butter, softened
1 cup sugar
1 egg, slightly beaten
2 tablespoons milk
½ teaspoon vanilla
½ cup Nutella
¼ cup semisweet chocolate chips
¼ cup hazelnuts, roasted, skinned and chopped

Procedure:

Step 1 Roast hazelnuts at 400 degrees for 10-15 minutes. Place hot nuts in a towel and rub vigorously until husks come off. Peel off remaining husks if possible and place in food processor. Chop roughly.

Step 2 Combine flour, salt, cinnamon and baking powder in a medium bowl. In a larger bowl, cream sugar and butter. Add all dry ingredients and mix until well incorporated. Add egg, milk and vanilla and mix until fully blended.

Step 3 Roll dough on a lightly floured surface and cut into 2 separate balls. Wrap and refrigerate for at least 1 hour.

Step 4 Heat oven to 350 degrees. On a floured surface, roll out dough to 1/8 inch thick and cut out circles with a cookie cutter or the rim of a floured glass. Drop Nutella in a pipe or the end of a plastic baggie with a cut tip and drop 1/2 teaspoon into center of the cookie. Fold over edge and seal with a fork.

Step 5 Bake cookies for 8-10 minutes or until edges brown ever so slightly. Cool on wire racks.

Step 6 Once cookies have completely cool, melt chocolate chips. With a fork, drizzle melted chocolate over cookies. Sprinkle with hazelnuts. Allow at least 5-10 minutes for chocolate to set.