December 19, 2012

In the kitchen: Nutella Sandwich Cookies


I know what you're thinking: another Christmas cookie. But wait, this cookie is not like the rest. It is not a sugar laden. It is nutty and creamy. These are the perfect Christmas cookie, the best I've ever made. In a sea of gingerbread and sugar painted confections, these hazelnut nutella babies stand out. I have a serious sweet tooth, but I usually only want one piece of dessert. These leaves an entire batch of cookies or cake to someone else. I don't really see the problem in this, but others do. Over the last few days I have had my fare share of these cookies. They are just that good. Seriously, they are the best cookies I've ever made.


Ingredients:
1/3 cup hazelnuts
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, salted
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
Nutella

Method:
Preheat oven to 350 degrees. Finally grind hazelnuts in a food processor. In a bowl sift together flour, salt, and baking soda. Add ground hazelnuts and stir to combine.

In a separate bowl cream butter and sugar until almost doubled in size (about five minutes). Add egg yolk and vanilla and beat until combined. Once all the wet ingredients are combined, slowly add the dry ingredients in increments of 3. Take dough out a bowl and pat into a ball. Cover dough in plastic wrap and allow to chill in the fridge for at least 30 minutes.

Once dough as chilled, roll out on a well floured surface until 1/8 inch thick. Using a 2 inch cookie cutter, cut out rounds as close as possible. Transfer rounds to a baking sheet and back for 10 minutes.

When cookies are cooled, spread with 1 tablespoon Nutella and enjoy!


 

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