Nutella stuffed holiday sugar cookies

0 Line a small tray or plate with parchment paper.  This should be able to go into the freezer.
1 Using a tablespoon cookie scoop or spoon, place six tablespoons size amounts of Nutella on the parchment paper.  
2 Freeze for 15 minutes and keep frozen until ready to use.
3 Preheat oven to 350F.
4 Lightly grease deep dish cookie pan (the Wilton muffin top pan)
5 Measure out 70 grams of sugar cookie dough per cookie. This is approximately 4 tablespoons of dough, or if you cut the sugar cookie log into 1" wide circles.
6 Press the cookie dough down into a flat circle.  Place frozen Nutella in the middle of the cookie dough, wrapping the sides up around it.  There should be no Nutella showing inside of the cookie.
7 Pour sprinkles into a small bowl.  Press top of cookie into sprinkles.
8 Place cookie into baking cavity.  Leave one baking cavity between each cookie, as cookies will spread.
9 If the dough has warmed up too much while you've been working with it, place the cookie sheet in the freezer for 5 minutes to cool the dough back down.
10 Cook at 350F for 20 - 22 minutes, or until edges of cookies are brown.
11 Let cookies cool completely before removing them from the pan.
12 Store in airtight container.