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!
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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!!
Nutella Pinwheels
Ingredients
- 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
Instructions
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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.
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In a medium bowl, combine flour and salt. Add flour mixture to butter mixture in two additions, mixing until just combined after each addition.
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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.
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Wrap cookie dough log in plastic wrap and refrigerate for at least 1 hour.
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Preheat oven to 350 degrees F. Line a baking sheet with Sil-Pat or parchment paper.
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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.
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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.
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Looks like you had some good cookie eats!
Okay, so here’s the thing, Julie. I need you to send me more. I mean…I could make some myself, but these are so fabulous that I thought maybe you could just send me a weekly shipment?
No??? Okay, well, I tried.
I am so thankful that I was one of the very lucky recipients of these fabby cookies. Cause YUM, first of all. And second of all, they’re from someone I knowwww! (which totally made me squee)
also, soooo pretty. Like, I’m not a rolly kind of person. I mean…it takes skill to make rolly cookies, and you totally rocked it.
And P.S. ~ these are officially my first nutella ever. And now I’m in love.
Have I rambled enough. K, bye.
mmmm nutella! these cookies sound fantastic, your swap matches are very lucky!
You can’t go wrong with Nutella as a featured ingredient. Great job.
I made Soft-Baked Gingersnap Molasses Cookies, 3 Ways for my Cookie Swap recipe. First timer, but I can’t wait to do it again next year. Happy baking!
I have not met a Nutella recipe I did not like. These look amazing!
I love the idea of nutella nested amongst the cookie dough, yum! Visiting from I’ve lovin It.
Way too sticky. Couldn’t work with it at all. Looked good, but was an utter waste of ingredients.
What was too sticky? The nutella or the dough itself? I’d be happy to help if I can.
Use another cup of flour to the ingredients and when rolling out sprinkle lots of powder sugar to avoid it sticking….I know, it’s a delicate dough….not as easy as it looks
so thanks for sharing of cookie
You said to cut the cookie dough in half and roll to 14×9 rectangle, cover with half the Nutella and nuts.
I take it you repeat the process with the other half of dough?
Exactly.
My dough is extremely sticky while trying to roll it out….I put in the fridge to get it cold in hopes that will work!!!
Thank you for joining the fun at the Christmas Cookie Swap Linky Party. I have pinned your yumminess xo
I tried this recipe today and the dough was way too sticky for a rolled cookie. The flour almost needs to be doubled to hold up to being rolled. Also, the Nutella needs to be warmed before you try and spread it, otherwise it just tears the dough. I really wanted this to work, but it was a mess. The recipe doesn’t work at all.
I’m not quite sure why the dough came out sticky for you Tasha. I’ve made this recipe countless times with no stickiness. If the dough is feeling sticky, you could add flour 1 tablespoon or 2 at a time, until it’s looking more “dough-ish”. Also, be sure to flour your work area for rolling. The Nutella shouldn’t tear the dough. You don’t need to spread it super thin, just enough that’s it not piled up in anyone place. Hope this helps. 🙂