Easter cookies with hazelnut and cocoa spread

Steps

1. Mix the flour and powdered sugar in a dough mixer. Add the softened butter, then the egg, and finally the vanilla. Knead everything well. Place the dough ball in plastic wrap and let it rest in a cool place for 1 hour.
2. Remove the dough from the refrigerator about 10 minutes before processing. In the meantime, preheat the oven to 180 °C.
3. Flour the work surface and roll out the dough with a rolling pin to a thickness of about 3 mm. Place the cookie cutter or cardboard template on the dough and cut out the shortbread cookies. Tip: To shape the eggs and bunnies, use a cookie cutter with individual shapes or draw a template on a piece of cardboard, which can be used as a base after cutting out the shapes.
4. Carefully place them on a baking sheet lined with parchment paper. Bake the biscuits in the oven for 10 minutes, then let them cool for 20 minutes before spreading Bonne Maman hazelnut cocoa spread on each base.
5. Seal each biscuit before serving!