A small bite of awesome. With milk, bein sur.
And yes, those are pink, sparkly nails.
One of the best things about this time of year is that I can bake and bake and bake and nobody is going to say anything about it. Because a) it's hard to complain when your mouth is full of food and b) of course I'm cooking! It's Christimas!
That said, I thought this year I'd occasionally practice some new cookies and such before the massive Bake-a-Thon that heralds the holiday. When I have to go to Target and stock up on those stupid-cute gift bags/boxes/tins, when I burn myself with melted chocolate at least twice, when I have to drink through a failed baking attempt (last year - gingerbread house, year before - a complicated yule log experiment that involved a mousse that involved a packet of gelatin, a first for me, year before before, gingerbread. it melted.) Anyway, I have a handle on gingerbread now. And I do not yet know what baking attempt will blow up in my face at, probably, an ungodly time of night.
Look forward to that post, I'm telling you.
Be glad you don't live with me?
I stumbled across this recipe at The Galley Gourmet and love love loved it. What's not to enjoy? Nutella? Delicious. In cookie form? Fantastic. Super easy? Even better!
This recipe is a good reason to put "rolling pin" on the list of things I want for my kitchen, but I'll get to that and, really, you can find ways around it. Luckily, I was visiting a friend and she had a rolling pin and LO these cookies were whipped up. The recipe is fantastically simple - I halved it to see if I liked it and it worked swimmingly. You might want to make the whole batch though - they go awful fast.
I'm giving the whole recipe, in it's original form, but I used salted butter rather than unsalted and just a pinch of salt additionally and was no worse for wear.
Nutella Pinwheel Cookies
- 8 oz butter
- 1 cup sugar
- 2 egg yolks (I used large, she had extra large, but things seemed fine)
- 2 TSP vanilla
- 2 1/3 cup flour
- 1/4 TSP salt (she calls for kosher)
- 1/2 cup Nutella, divided
Now, I did veer a bit from her instructions, but I'm giving you mine rather than hers. They are virtually identical and if you'd like to mix up the flour/salt before hand and then add later, that's fine. I just didn't bother.
You'll want to cream the butter and sugar together, which doesn't take long and is - as always - delicious because, well, it's butter and sugar. Hard to fail. Add in the egg yolks and the vanilla and then mix up for a minute, until it's combined. Slowly add the flour and salt, until it forms a soft dough.
Transfer the dough to a lightly floured surface and separate into two halves. Form each half into a square, wrap up in plastic wrap, and put it in the fridge for about 30 minutes.
Now. Amuse yourself somehow. We gossiped and watched some Always Sunny in Philadelphia.
Take out one of the squares of dough and place on a lightly floured surface. Have the top covered in the plastic wrap and proceed to roll the dough out into a rectangle about a quarter inch thick. Remove the plastic wrap and spread half of the nutella over it, evenly. Leave about a 1/4 inch on the edges. Roll up the nutella spread cookie dough (god, those are good words to type) into a log and wrap up with plastic wrap (or parchment paper), then pop it into the freezer for about fifteen minutes.
Repeat with the second square of dough.
Preheat the oven to 350 F. You can either butter your cookie sheet, place some baking parchment down on it, place some foil on it, or use a sil-pat. I used a sil-pat. Consequently, I now really want a sil-pat as well as a rolling pin. Go figure.
Go ahead. Eat one already.
You deserve it.
Now. Remove a log of cookie dough from the freezer and unwrap it. Slice into 1/3" slices and place on the baking sheet, an inch or so apart. Bake for 12 to 15 minutes or until the cookies are olden around the edges. Cool on a wire rack and store in an air-tight container for up to a week.
Or eat in one sitting, either way. Delicious!
This recipe will make four dozen cookies, so, share and share alike!