Ravioli Dolce

Yield: about 2 dozen

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup potato starch
• Dash of salt
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1 egg
• 2 tablespoons brandy
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• Nutella
• Confectioners' sugar

Instructions

1. In medium bowl, combine flour, potato starch and salt.
2. Cream together butter and sugar. Add egg, brandy, lemon peel and vanilla extract; beat until light and fluffy. Gradually add dry ingredients and mix until just combined.
3. Wrap dough in plastic and refrigerate several hours.
4. Roll out half the dough on a lightly floured surface to 1/8 inch thick. Cut dough into 2 inch squares and place on buttered cookie sheets. Top with a teaspoon of Nutella. Avoid getting Nutella on edges of cookies.
5. Refrigerate cookie sheets for 15 minutes.
6. Roll out remaining dough and cut into 2 inch squares. Brush edges with water.
7. Remove cookie sheets from refrigerator and top each square with a plain one. Press edges with fork to seal.
8. Bake immediately in a 350 degree F oven for 15 minutes or until cookies begin to brown.
9. Cool and sprinkle with confectioners' sugar.