Nutella Blossoms Food

CHOCOLATE-HAZELNUT DROP COOKIES

Steps:

• For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
• Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

EASY NUTELLA PUFF PASTRY

Steps:

• Pre heat oven to 400º.
• Cut Puff Pastry into 5x5 inch Squares.
• Using your finger, stretch the pastry Just a little bit to even out the thickness.
• Place each square into the pan (Do Not Push it Down).
• Spoon a desirable amount of Nutella Into the Center of the Squares.
• Using your fingers, Pinch all of the folds closed on top so it is mostly sealed.
• After You place them into the muffin or cupcake pan, gently drizzle some melted butter on the tops of the pastry.
• Bake 10-15 Minutes or Until Golden Brown.
• Wait about another 10-15 minutes to cool and ENJOY!

NUTELLA BLOSSOMS

Steps:

• Preheat oven to 325*.
• In a large mixing bowl use an electric mixer on medium speed to cream together butter, peanut butter, granulated and brown sugars until fluffy.
• Add egg and mix to combine.
• Reduce speed and add baking mix, mixing thoroughly.
• Stir in toffee chips.
• Shape into 1 inch balls and bake on ungreased cookie sheet for 10-12 minutes at 325*.
• Remove to a wrire rack to cool.
• In a small saucepan over low heat, stir together Nutella, milk and powdered sugar until smooth.
• Dip top of cooled cookies into glaze and dry on wax paper.