Nutella! Probably the most popular sweet spread in the world. Nutella got its start in 1963 in Italy produced by the Ferrero company. The mixture of chocolate, hazelnut paste and skim milk is adored by kids everywhere and could be find in over 75 countries around the world.
My boys definitely are part of that category. Nutella is a constant companion for breakfast from waffles to pancakes or just plain toast. Cookies with nutella spread....... What could be better? 1 recipe yields about 36 cookies.
- 3/4 cup chocolate hazelnut spread ( recommended Nutella)
- 1/3 cup chopped walnuts (optional)
- 1 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter room temperature
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 tsp vanilla extract
Combine the chocolate spread and chopped walnuts in a small bowl.
Combine the flour, baking powder and salt in a medium mixing bowl. Set aside.
Cream butter and sugar in a large bowl. Add egg yolk and vanilla. Beat until smooth.
Add flour mixture . Stir to combine. Shape the dough into a ball.
Roll out the dough between 2 sheets of wax paper to an 8 x 10 inch (20 x 25 cm) rectangle. Trim the edges. Discard top sheet of wax paper.
Spread the chocolate mixture over dough, living an 1/2 inch border at each long edge.
Roll up tightly from the long side, jelly roll-style, using the wax paper as a guide.
Press seam against roll to seal. Wrap with plastic wrap. Chill for 1 hour .
Preheat the oven to 350˚F. Grease 2 cookie sheets or line with silicon mats.
Cut the cookies into 1/4 inch slices (6 mm)
Bake for 10 to 12 minutes until golden. Let stand on cookie sheet for 5 minutes. Remove to wire rack to cool.