Brown Sugar Cookies

• Add the flour, salt, baking powder and cinnamon to a medium sized mixing bowl and whisk to combine. Set aside.
• Add the butter, brown sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to whip until pale and fluffy. About 5 minutes.  Add the flour mixture and use a spatula to mix until well combined.
• Split the mixture into two and wrap in plastic wrap. Place in the fridge to rest for1 hour or overnight.
• Preheat your oven to 175 °C / 350 °F. Line two baking trays with baking paper. Set aside.
• Dust your workbench and rolling pin with flour and roll the dough out. For this recipe you’ll need a pumpkin cookie cutter. Cut out as many cookies as you can. I got about 36 cookies.
• Place them onto the baking sheets and place in the fridge to chill for 30 minutes.
• Use a small knife or Stanley knife to cut out little smiles and eyes on half the cookies. Bake for 15 minutes or until golden.
• Brush the cookies with melted butter and sprinkle cinnamon sugar (1/2 cup sugar mixed with 1tsp cinnamon). Allow to cool to room temperature.
• Add a little bit of warmed hazelnut spread on the cookies with no face and spread out. Sandwich with the cookies that have a face. Add the remaining melted chocolate to a piping bag and fill the faces with chocolate.