2 c. dairy-free margarine

1 c. sugar

4 t. vanilla

1/2 t. salt

1 c. hazelnut flour/meal

2 c. flour

With electric mixer, cream butter well. Add sugar, vanilla extract and salt; continue creaming. Beat in hazelnut meal, then beat in flour. Scrape out onto a piece of waxed paper or plastic wrap, shape into a cylinder, wrap and chill for about 30 minutes.

Preheat oven to 350°F. Cut roll of dough into slices. Place on parchment-lined baking sheet.

Bake at 350 degrees for about 16 to 18 minutes; edges will be just barely starting to brown. Cool on tray for 8 min., then transfer to a wire rack to cool completely.

Once cookies are completely cool, spread a layer of vegan nutella on the flat side of a cookie, and top with another cookie. (This part is optional, but it takes this cookie to a whole 'nother level)

Bob's Red Mill: Hazelnut Shortbread