We are a household of Nutella addicts so we decided to find a recipe we could put our yummy nutella into cookies. I really liked this recipe. I'd go a little heavier on the Nutella next time, but still very good. The texture is similar to a shortbread cookie, and we all thought they were even better the next day!
Yield: 25-30 cookies
1 stick butter, softened
½ cup sugar
1 egg yolk
1 tsp vanilla
1 heaped cup sifted flour
¼ cup Nutella to spread, a little more won’t hurt, but be careful not to overdo lest it ooze!
2-3 tablespoon, toasted, chopped hazelnuts
• Preheat oven to 175C/350F.
• Mix the butter and sugar together till creamy.
• Mix in the egg yolk and the vanilla. The mixture should be light and well combined.
• Stir in the flour and refrigerate the dough for 15 minutes so that it can firm up and facilitate easy rolling.
• Next, roll out the dough into a rectangle of ¼ inch thickness.
• Spread the Nutella making sure to leave one finger space on all four sides. Again, we don’t want the Nutella to ooze out!
• Sprinkle over the chopped hazelnuts and roll up the dough.
• Refrigerate for another ten minutes before cutting the slices.
Lay the slices on a lined baking sheet and bake for 12-15 minutes till slightly golden at the edges. Baking time will vary depending on how thick you’ve cut them. Color is a good indication of doneness.
Originated from http://purplefoodie.com/nutella-pinwheel-cookies/
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