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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/3 cups all-purpose flour
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup Nutella, divided
Whisk the flour and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg yolks and vanilla until well combined. With the mixer on low, add the flour mixture, beating until a soft dough comes together. Turn the dough onto your work surface and shape into a square. Divide the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.
Working with one half of the dough at a time, unwrap and place on a lightly floured sheet of parchment paper. Place a piece of plastic wrap on top and roll the dough into a rectangle measuring about 10x8-inches - the dough should be approximately 1/4-inch thick. Remove the plastic wrap and use an offset spatula to spread 1/4 cup of the Nutella in a thin layer over the dough, leaving just a tiny border around the edge.
With a long side of the rectangle facing you, use the parchment paper to help you roll the dough into a tight log (my dough cracked slightly at first, but once I got it going, it was fine). Wrap the log in plastic wrap and freeze for 15-20 minutes. Repeat with the second half of the dough.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Unwrap the logs and slice them into 1/4-1/3-inch rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-15 minutes, or until golden around the edges and set in the center. Transfer the baking sheet to a wire rack and cool the cookies for a few minutes before using a spatula to remove them to the rack to cool completely. Repeat with remaining rounds (be sure to cool the baking sheet between batches). Store in an airtight container at room temperature.
Makes about 4 dozen cookies
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/3 cups all-purpose flour
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup Nutella, divided
Whisk the flour and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg yolks and vanilla until well combined. With the mixer on low, add the flour mixture, beating until a soft dough comes together. Turn the dough onto your work surface and shape into a square. Divide the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.
Working with one half of the dough at a time, unwrap and place on a lightly floured sheet of parchment paper. Place a piece of plastic wrap on top and roll the dough into a rectangle measuring about 10x8-inches - the dough should be approximately 1/4-inch thick. Remove the plastic wrap and use an offset spatula to spread 1/4 cup of the Nutella in a thin layer over the dough, leaving just a tiny border around the edge.
With a long side of the rectangle facing you, use the parchment paper to help you roll the dough into a tight log (my dough cracked slightly at first, but once I got it going, it was fine). Wrap the log in plastic wrap and freeze for 15-20 minutes. Repeat with the second half of the dough.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Unwrap the logs and slice them into 1/4-1/3-inch rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-15 minutes, or until golden around the edges and set in the center. Transfer the baking sheet to a wire rack and cool the cookies for a few minutes before using a spatula to remove them to the rack to cool completely. Repeat with remaining rounds (be sure to cool the baking sheet between batches). Store in an airtight container at room temperature.
Makes about 4 dozen cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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