Prepare the Nutella Filling:

• Line a baking sheet with parchment paper.
• Scoop 6 tablespoons of Nutella into ½-teaspoon-sized dollops and place them on the sheet.
• Freeze for at least 30 minutes to make handling easier.

Toast the Hazelnuts:

• Preheat the oven to 350°F (175°C).
• Spread hazelnuts on a baking sheet and toast for 8–10 minutes, or until fragrant.
• Cool, then finely chop and set aside.

Make the Cookie Dough:

• In a large mixing bowl, beat the butter, ½ cup confectioners’ sugar, and salt until light and fluffy (about 2–3 minutes).
• Add the vanilla extract and mix until combined.
• Gradually add the flour and mix on low speed until a dough forms.
• Fold in the chopped hazelnuts.

Assemble the Cookies:

• Scoop about 1 tablespoon of dough and flatten it in the palm of your hand.
• Place a frozen Nutella dollop in the center and wrap the dough around it, rolling it into a smooth ball.
• Repeat with the remaining dough and Nutella.
• Chill the cookie balls on a parchment-lined baking sheet in the refrigerator for 15 minutes.

Bake the Cookies:

• Preheat the oven to 350°F (175°C) if not already done.
• Arrange the chilled cookie balls 1 inch apart on a parchment-lined baking sheet.
• Bake for 12–15 minutes, or until the bottoms are lightly golden. Do not overbake.

Coat in Sugar:

• Let the cookies cool on the baking sheet for 5 minutes.
• Roll the warm cookies in the remaining ¾ cup confectioners’ sugar until fully coated.
• For an extra snowy look, roll them in sugar again once they’ve completely cooled.

Serve and Enjoy:

• Arrange the cookies on a platter and enjoy with a cup of coffee or hot cocoa.