I am officially on winter vacation, which means it’s time to ramp up the Christmas baking. We have a few family traditions when it comes to baked goods, but every year I like to try one or two new things… just because.
I saw a tweet about Nutella-filled sugar cookies and, being a sucker for hazelnuts and chocolate, decided to follow the link. Needless to say, the recipe sounded too good to pass up so my girls and I raced to the kitchen to whip up a batch.
I think the recipe was fine (but the website didn’t have actual quantities of anything so I had to improvise, using a different sugar cookie recipe), but the instructions for the amount of dough to use for each cookie were way off. Let’s just say the first samples were about the size and shape of a hairbrush head – and about as appetizing.
See? Not yummy at all.
For those of you who don’t know me, I’m a little stubborn. Rather than give up and toss everything in the trash, I did some Googling and formulated a new plan of attack. I’m pleased to say my attempt to rescue the cookies (well, not the baked monsters, those met an untimely demise under the kitchen sink) was a success!
Here’s what I did…
Pre-heat the oven to 350 and set the rack to the centre.
1 tsp Nutella (as many of these as cookies – the recipe makes about 36) spooned on wax paper then frozen (about 15 min) so they look like little nuggets
(I think this is a pretty standard sugar cookie recipe, but in the interest of being detailed I’ll list the one I followed from my recipe box.)
1 cup butter (softened)
1 1/2 cups sugar (white, not brown or icing)
2 large eggs
1 tsp vanilla extract (I used the super awesome stuff my BFF brought me back from Mexico)
Blend all of these ingredients together, then add the mixture to the dry ingredients below. Make sure you mix the dry stuff together BEFORE you add the wet though!
3 1/2 cups flour (all-purpose, not pastry, bread, or other)
1 tsp baking soda
1/2 tsp salt
Once the dough is all, well, doughy, scoop out 1 tbsp and roll it into a ball in your palms. It’s kind of like playing with Play-Doh because once you have a ball, you get to smush it until it’s flat (like 1/2 cm or 1/4 inch).
Once it’s flat, take a frozen Nutella nugget from the freezer and place it in the centre of your flattened dough. Wrap the Nutella in the dough, making sure to pinch the sides together to prevent the Nutella from running out all over the baking tray.
(Maybe it’s just me, or maybe my kitchen was too warm, or whatever, but I could only do about three cookies before the Nutella started to melt. I devised a system where I balled and flattened six bits of dough, filled three with Nutella, and then pinched and rolled those three while the Nutella re-froze for the other three.)
Speaking of baking trays, I lined mine with parchment paper because it does a great job of preventing your cookies from burning.
I put 2/3 cup of sugar in a bowl for rolling the cookies in before baking.
Roll your cookies in the sugar before placing on the cookie sheet.
I baked my cookies for 10 minutes, let them sit on the tray for 5 minutes, then transferred them to a cooling rack.
From all reports, these were a success!
(If you try this recipe, please come back and leave me a comment as I’d love to hear about your adventures!)