Monday, September 20, 2010
I love Nutella...food of the gods really. so for those of you who are tired of eating nutella the usual way, off a spoon right from the container, I present to you this recipe I created. Made using a simple butter cookie recipe I added chopped toasted hazelnuts, mini chocolate chips and yes centers of nutella spread.
Nutella Thumbprint Cookies
makes about 3 dozen
3/4 pound (3 sticks) unsalted butter softened
1 cup granulated sugar
1 tsp vanilla extract
3 - 1/2 cups all purpose flour
1/4 tsp salt
1/3 cup mini chocolate chips
1/3 cup finely chopped toasted hazelnuts
In a larg bowl cream together the butter and sugar until combined, add the vanilla and mix well. add the flour and salt and mix until the dough starts to come together. This is a very thick dough like a shortbread cookie dough. Add the chocolate chips and hazelnuts. I sort of managed to stir them through out by very gently mixing the dough pieces. Take the dough and form it into a flat disc. this is when you can make sure the chocolate chips and nuts get in there nicely. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
Preheat over to 350 degrees F.
Unwrap chilled dough and form into balls roughly 1 1/4 inch round. Place on ungreased cookie sheet and gently press a indentation into the center. Nutella doesn't really come out of a measuring sppon very well so I used a butter knife to place about 1/4 teaspoon of nutella spread in the center of each cookie. Bake cookies for 20-25 minutes or until lightly golden around the edges. Let cool on cookie sheet for a few minutes and then transfer to cooling rack. Enjoy!