Nutella Pocket Cookies... or Nutella "Dreams". It's been quite some time since my last post. I've been quite busy... but I thought to stop by a bit and post a few new recipes.
Every year about this time, I bake cookies for our annual church youth weekend retreat. And I've made it a habit to post some of the recipes I bake here on my blog. Normally in my baking frenzy, I don't take step-by-step pictures... so the recipes I'll be posting will most likely just have the directions without the usual step-by-step photos. Maybe one or two will have a few photos for clarification, but for the most part, the directions should suffice.
It's a bit awkward for me as well not to include the step-by-step photos:)... as I'm so used to a ton of photos attached to a single recipe... but bear with me while I post these cookie recipes in the near future. Hopefully you'll be inspired to make one or two... why, with Christmas around the corner the cookie recipes might come in handy:).
In any case, here is the first... in a series of cookies. This particular cookie was a personal favorite of my husband... who tends to sample the cookies...just to make sure they are all right:). Hope you enjoy...
You will need: adapted from Mrs. Fields Cookie Book
3/4 cup butter, softened
1/2 cup icing sugar
1/4 cup light brown sugar, packed
2 large egg yolks
1 tsp vanilla extract, or a bit more:)
1 1/2 cups all purpose flour
pinch of salt
Note: You can use a chocolate ganache filling instead if you like
Nutella, as needed ... about 1 slightly rounded teaspoon per cookie
1. In a bowl of an electric mixer cream butter on medium speed about a minute or so.
2. Add icing sugar, brown sugar and pinch of salt; beat till smooth.
3. Add yolks and vanilla and mix till light and fluffy using medium speed. Scrape bowl as needed
4. Add flour and and blend until thoroughly combined.
5. Remove dough, form into a ball and flatten into a disc.
6. Refrigerate for 1+ hours. I left mine overnight.
1. If making chocolate ganache, prepare while dough is chilling. Scald 1/2 cup cream and add 1 cup chocolate chips, combine and set aside to thicken and cool)
2. If using nutella, place in fridge to harden a bit so that it will be a bit easier to scoop teaspoons unto the cookie.
- Preheat oven to 325 deg F
- Line cookie sheet with parchment paper.
2. Flour counter top and rolling pin. Using the floured rolling pin, roll dough to about 1/4 inch thick.
3. Cut circles with a 2 inch round cookie cutter(you can also make them a bit larger or smaller depending on preference, just adjust baking time).
4. Place cookie circles onto parchment lined cookie sheet. Continue with rest of dough, using all scraps, until dough is used up.
5. Place 1 teaspoon of nutella(or ganache) in center of cookie circle and top with another circle.
6. Completely seal the edges of the cookie with the tines of a fork.
7. Bake until cookies are lightly golden brown around the edges, being careful not to burn... this can take anywhere from 10-15 minutes, depending on the thickness and size of the cookies. Just keep an eye on them...
8. Remove from oven and allow to cool. Sprinkle with icing sugar, if desired... or you can be creative and drizzle chocolate over the top.