It’s that time of year. Baked goods are being made like clock work, stores are packed, Christmas music is all over the radio, and The Great Food Blogger Cookie Swap is here!
Oh and it’s Day ten of the 12 Days of Christmas Cookies on WLOW. YAY! I had to take yesterday off. It’s been cookie madness around here. But there are two more AMAZING cookie recipes coming your way before the week is out.
These cookies come from the Taste of Home Christmas 2011 cookbook. I made them last year and they were a HUGE hit. This year for the cookie swap, I wanted to send a sure fire winner out to all the great bloggers I had on my list. This year I was assigned Nancy from Rivertree Kitchen, Jennifer from Juanita’s Cocina (I hear her blog so hard!), and Vicki from At Home with Vicki Bensinger. I totally freaked out, like a lot, when I saw Jennifer’s name on my list. This year, I received all 3 of my cookie dozens from my senders and they were fabulous! Check it.
Ashley from Spoonful of Flavor sent me some SUPER cute Royal Iced Sugar Cookies
Meghan from Cake ‘n’ Knife sent me some Milk Chocolate Shortbread Cookies. So yummy!
And Kristel from Stirring Things Up sent me Lemon Sugar Cookies with Royal Icing and Luster Paint. They are so COOL!
I made these cookies with and without hazelnuts, and I like them without nuts better personally.
I’m including the original recipes so you can make that decision for yourself.
Happy cookie day!!
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup Nutella or chocolate hazelnut spread
- 1/4 cup finely chopped hazelnuts optional
In a large bowl, cream together butter and sugar until pale and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla; mix until smooth.
In a medium bowl, combine flour and salt. Add flour mixture to butter mixture in two additions, mixing until just combined after each addition.
Split dough in half. Roll half the dough into a 14" x 9" rectangle. Spread half the Nutella over the cookie dough. Sprinkle with half the nuts. Roll the dough up, starting with the long side, to create a cookie log. Repeat with remaining dough.
Wrap cookie dough log in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F. Line a baking sheet with Sil-Pat or parchment paper.
Remove cookie dough log from fridge. Cut off excess dough at edge, and then slice into 1/4" slices. Place slices on prepared baking sheets.
Bake for 8 to 10 minutes, or until edges just begin to brown. Remove from oven. Cool on baking sheet for 1 minute, then transfer to wire rack to cool completely.