12 DAYS OF CHRISTMAS COOKIES – Nutella cookies

Day 10 – Tell me my son isn’t spoiled. Yesterday when he came into the kitchen and saw sugar cookies he said “I thought you were making Nutella cookies?” So sugar cookies are “meh.” Bets on how many of these I can get into the freezer before he wakes up today?

I found this recipe on kingarthurflour.com a few years ago and made them for market. They were popular but expensive to make because of the size cookie we made – only 18 cookies from this recipe using a #20 scoop. No claims of holiday baking with Mom for this one, but it is worthy of your time if you love chocolate. Do not substitute butter for shortening. The texture of the cookies depends on shortening. Spend the extra effort to search out hazelnut flavoring. This is the one I use and it delivers great flavor, but you could try their emulsion instead. Emulsions are based in water instead of alcohol so the flavors are retained better in baked goods.  Don’t buy cheap imitation flavoring. King Arthur says you can sub almond or vanilla-butternut extracts but I’d say don’t do it. Get the hazelnut. Espresso powder is optional too but not in my opinion. Coffee + chocolate = yum.

– Joan, 12 December 2018

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Nutella cookies

  • Servings: 2 dozen 3-in. cookies
  • Print

  • 1/3 cup vegetable shortening such as Spectrum organic
  • 1/2 cup sugarIMG_1300
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2-3/4 teaspoon hazelnut flavoring
  • 1 teaspoon espresso powder, optional
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Nutella
  • 1½ cups all-purpose flour

Preheat oven to 350°F.

Beat together the shortening and sugars, then mix in egg and flavorings. Mix in Nutella. Blend espresso powder, cocoa powder, salt, baking soda, and flour. Mix on low just until all the dry ingredients are incorporated. It’s a crumbly dough. You can add a few drops of water if necessary to get it to stick together but don’t add more than that because it will make the cookies spread too much.

These are rich cookies, so use a small scoop (#40 or smaller). Drop on parchment-covered cookie sheet and use a fork to flatten them to a 3/8″ thickness. Make a cross-hatch pattern with the fork. Sprinkle gold or red sanding sugar on the tops for a Christmasy touch. Since the cookies are dark it’s a little tricky to tell when they’re done, and you can bake them either soft or crunchy to your preference. I baked mine for 8 minutes for a just barely chewy texture, crisp on the outside. Cool completely before storing them, if they last that long. I’m having a mid-morning break with one of these and some cappucino. If your kids are milk drinkers these are perfect snacks with it.

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