Nutella Spiced Sugar Cookies Food

NUTELLA-STUFFED COOKIES

Steps:

• Whisk together the flour, salt, baking powder and baking soda in a large bowl.
• Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
• Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

NUTELLA COOKIES

Steps:

• Sift together flour, cocoa, baking soda, and salt in a bowl.
• Beat Nutella and butter with an electric mixer until smooth and combined. Beat in the brown sugar, then egg and hazelnut extract (if using). Add the flour mixture with mixer on low speed until dough comes together.
• Transfer dough to a large sheet of plastic wrap or wax paper. Use the wrap to shape into a 2-inch-diameter log. Secure tightly, and chill for 2 hours, or overnight.
• Preheat oven to 350°F Slice dough log into 1/4-inch-thick slices, rolling log 90 degrees between slices to keep edges round.
• Transfer slices to greased or parchment paper-lined baking sheet. Bake 9-11 minutes, or until cookies are firm and dry. Transfer to wire rack to cool.
• Decorate with 1/2 tsp Nutella and 1 hazelnut per cookie.

NUTELLA SWIRL SUGAR COOKIE CHEESECAKE SQUARES

Steps:

• Sugar Cookie Crust: Preheat oven for 350�F Roll out sugar cookie dough in a buttered 13x9 inch square pan, press firmly into the bottom and up the sides. Bake for 10 minutes or until slightly golden around the edges. Set aside and let cool in refrigerator or at room temperature.
• Cheesecake Filling: In the bowl of an electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the edges to make sure all the cheese is off the sides of the bowl. Pour the cheesecake filling over the cooled sugar cookie base. Place several dollops of room temperature Nutella Spread several inches apart all over the cheesecake. With a butter knife or spatula swirl the Nutella through the cream cheese mixture, careful not to poke the crust. Bake for about 20- 25 minutes or until the cheesecake batter is set (the cheesecake will never "look" done, the center should be a bit wobbly, but not running.).
• Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares - With a sharp knife, cut into desired size squares. Have a damp cloth on hand to wipe the knife between cuts. These are thin, so you make choose to cut them large.

37 COOKIES WE CAN'T LIVE WITHOUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cookie recipe in 30 minutes or less!