Tuesday, July 26, 2011

Nutella Stuffed Cookies

1 cup (2 sticks) butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all purpose flour
1/4 cup plus 2 T Nutella
water, as needed
1/2 cup confectioners' sugar

Preparing the cookies:

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not overmix. Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F. Line one or two baking sheets with parchment paper.

On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.

Fill each dough circle with a small spoonful of Nutella. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Crimp the edge with a fork. Place the cookie on the baking sheet.

Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.

Makes 32 cookies


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