Just can't wait

I've never been known for patience. It is a virtue that I would love to possess, but, unfortunately, I don't have an ounce of it. And every year, right around this time, I start itching for Christmas.
I know that Thanksgiving has not even passed yet, and that the unofficial Christmas season has not begun, and the official Christmas season does not start until Sunday. I know all of this, but yet, I just can't wait. So tonight, I got a jump start on Christmas cookies and baked three batches that I'll bring to NJ when we go there on Thursday morning for Thanksgiving.
It was so exciting to have our apartment smell of warm baked cookies, and even more exciting to see them cooling on wire racks on the kitchen table. I almost turned on some Christmas tunes, but restrained myself ( until next week at least). Of course, the best part of baking cookies is taking that first bite, and obviously, I don't wait for them to cool.

Here's one recipe for now, you'll have to wait until tomorrow for the other two. A little patience will do you good ( or so I'm told).

Biscuit Sandwich Cookies
Adapted from Martha Stewart

1 cup all purpose flour
1/4 cup sugar
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon heavy cream
1/2 teaspoon pure vanilla extract
1 egg yolk
3/4 cup chocolate-hazelnut spread

1. Put flour, sugar, and salt in the bowl of a food processor and plus to combine. Add butter and pulse to form course crumbs. With the machine running, pour in 1/4 cup heavy cream and the vanilla and process until dough almost comes together.

2. Remove dough from food processor and bring together on a work surface. Roll dough between two floured sheets of parchment paper until 1/16 inch thick. Using 2 1/2-inch round cookie cutter, cut 36 circles, rerolling the scraps as necessary. Place rounds on parchment-lined baking sheets and transfer to freezer to chill until firm, about 15 minutes.

3. Preheat oven to 325 degree F/ Combine egg yolk and remaining tablespoon of heavy cream in a small bowl. Brush the tops of cookies with yolk mixture and bake until golden brown, 15 to 20 minutes. Let cool on wire racks.

4. Spread 1 heaving teaspoon of chocolate-hazelnut spread on the undersides of half of the cookies. Sandwich the remaining cookies. Cookies can be stored in an airtight container for up to three days.