CHOCOLATE HAZELNUT SHORTBREAD
We love hazelnut flavor and cookies that aren't too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream butter, Nutella and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. Add hazelnuts; mix well., Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 8-10 minutes. Remove from pans to wire racks to cool. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD
Two crunchy hazelnut cookie halves, filled with a soft layer of Nutella® hazelnut spread. Is there anything better on a winter's day? No wonder these Italian cookies are called Lady's Kisses! A marriage made in heaven.
Provided by Nutella® hazelnut spread
Categories Trusted Brands: Recipes and Tips
Time 4h
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
- Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
- Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
- Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.
Nutrition Facts : Calories 220 calories, Carbohydrate 19.5 g, Cholesterol 32.3 mg, Fat 15 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 50.7 mg, Sugar 11.4 g
HOLIDAY COOKIE SANDWICH WITH NUTELLA® HAZELNUT SPREAD
Feeling creative, but want something easy to make? Try this no-fail recipe for a great tasting Nutella® hazelnut spread filled seasonal cookie.
Provided by Nutella® hazelnut spread
Categories Trusted Brands
Time 1h50m
Yield 25
Number Of Ingredients 7
Steps:
- Split the vanilla pod lengthwise with a knife and scrape out the seeds or use 2 teaspoons vanilla extract instead.
- In a bowl, mix the butter, confectioners' sugar, egg, vanilla seeds and salt. Mix briefly to blend until all the ingredients are combined, but without over working. Add the sifted flour and mix again briefly.
- Roll this mixture up into a ball, wrap it with plastic wrap and let the dough rest for 1 hour in the fridge.
- Take the dough out of the fridge and cut into 2 parts with a knife.
- Roll out each piece between 2 pieces of parchment paper to a thickness of 1/4 of an inch. Rest the two layers in the fridge for at least 10 minutes (ideally 1 hour).
- Remove the 2 layers from the fridge. Using a round cookie cutter, cut out cookies. Using smaller cutters, cut a shape out of the top cookies.
- Bake on the middle shelf of the oven at 350 degrees F for approx. 10 minutes. Take out of the oven and let cool.
- Using a pastry bag, put 1/2 tablespoon of Nutella® hazelnut spread onto each cookie without a hole. Then cover with the top cookie.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 26.3 g, Cholesterol 27 mg, Fat 11.6 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 6 g, Sodium 66.5 mg, Sugar 11 g
HOLIDAY COOKIE SANDWICH WITH NUTELLA® HAZELNUT SPREAD
Feeling creative, but want something easy to make? Try this no-fail recipe for a great tasting Nutella® hazelnut spread filled seasonal cookie.
Provided by Nutella hazelnut spread
Categories Trusted Brands
Time 1h50m
Yield 25
Number Of Ingredients 7
Steps:
- Split the vanilla pod lengthwise with a knife and scrape out the seeds or use 2 teaspoons vanilla extract instead.
- In a bowl, mix the butter, confectioners' sugar, egg, vanilla seeds and salt. Mix briefly to blend until all the ingredients are combined, but without over working. Add the sifted flour and mix again briefly.
- Roll this mixture up into a ball, wrap it with plastic wrap and let the dough rest for 1 hour in the fridge.
- Take the dough out of the fridge and cut into 2 parts with a knife.
- Roll out each piece between 2 pieces of parchment paper to a thickness of 1/4 of an inch. Rest the two layers in the fridge for at least 10 minutes (ideally 1 hour).
- Remove the 2 layers from the fridge. Using a round cookie cutter, cut out cookies. Using smaller cutters, cut a shape out of the top cookies.
- Bake on the middle shelf of the oven at 350 degrees F for approx. 10 minutes. Take out of the oven and let cool.
- Using a pastry bag, put 1/2 tablespoon of Nutella® hazelnut spread onto each cookie without a hole. Then cover with the top cookie.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 26.3 g, Cholesterol 27 mg, Fat 11.6 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 6 g, Sodium 66.5 mg, Sugar 11 g
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