EatBay! Share Your Favorite Recipes

Beat butter on medium high speed until light and fluffy, about 3 minutes. Add flour, cornstarch, powdered sugar and vanilla, mix on low speed until incorporated, 2 - 3 minutes. Dough will be soft and sticky. DO NOT over mix.

With a medium 2 inch cookie scoop, form mounds. Place mounds on a large plate, flatten slightly with the tines of fork to create a pattern. Cover, place in refrigerator for at least 3 hours, dough NEEDS TO BE COLD before baking.

Place mounds on a greased cookie sheet, space at least 2 inches apart. Bake in a preheated 350 degree oven for 9 minutes, or until edges have set and tops are just beginning to set. DO NOT brown cookies they should stay a pale shade. DO NOT over bake, cookies will firm up as they cool. Cool on the cookie sheet for 5 minutes, place on a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 5 days. Yield 12 cookies.

Prepare filling -- In a bowl combine Nutella, cream cheese, 1/2 cup powdered sugar and vanilla, beat on medium high speed. With mixer running, slowly add milk 1 tablespoon at a time, until filling is desired consistency.

Spread 2 tablespoons or more of filling on bottom of 6 cooled cookies, place unfrosted cookie on top of filling to create sandwiches. Store extra filling in a airtight container in the refrigerator for 1 month. Store cookies in a airtight container at room temperature for up to 5 days. Yield 6 sandwich cookies.