Ravioli Dolce

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

In medium bowl, combine flour, potato starch and salt.

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. Wrap dough in plastic and refrigerate several hours.

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. Refrigerate cookie sheets for 15 minutes.

Roll out remaining dough and cut into 2-inch squares. Brush edges with water. Remove cookie sheets from refrigerator and top each square with a plain one. Press edges with fork to seal. Bake immediately in a 350 degree F oven for 15 minutes or until cookies begin to brown. Cool and sprinkle with confectioners' sugar.

Makes about 2 dozen.