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Magda's Recipes

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4 Dessert

Nutella-Stuffed Cookies

Yields:
18 cookies
Prep time:
1 hour 45 minutes
Cook time:
20 minutes
Total time:
2 hours 5 minutes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups packed dark brown sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup of Nutella®, chilled

Directions

  • Whisk together the flour, salt, baking powder and baking soda in a large bowl.
  • Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
  • Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla.
  • Reduce the speed to medium, add the flour mixture and beat until just incorporated. 
  • Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands.
  • Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart.
  • Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes.
  • Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you’d like.
  • When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly. 
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Source: Food Network
4

Categories: Dessert

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