Tuesday, February 5, 2013

Nutella Cookies | Celebrating World Nutella Day

This is what happens when you keep something soooooooo long. My nutella dried out. 

Ofcourse the cookies were yum, but they look as if nutella was swirled into them just before baking. But hey, thats a good idea after all.

These cookies were simple and easy to make and have just 5 ingredients. And were perfectly eggless. So no need to rack your brains on using a suitable egg replacer.

 I had long wanted to try out Giada's Nutella drop cookies and I had been saving my nutella from prying hands for making these.But just my fate, the nutella became sort of dry.

Once I kept the butter out for softening, I went through the reviews and found that you need more nutella in these. But no probs, more, the merrier. I had more than what was needed .

Psst.. I had already quartered the recipe.

The moment I started mixing it up in the dough, I found that it was pretty dry. Never one to give up, I continued blending/mixing nutella into the dough resulting in a  swirled nutella cookie.

Ingredients:

All Purpose Flour: 1/2 cup

Butter: 1/4 cup or 1/2 stick soft
Powdered sugar: 1 tbsp + more for dusting

Vanilla Extract: 1/4 tsp

Nutella Spread: 3-4 tbsp

Preparation:

Cream together butter and sugar in a bowl for about 2 minutes or until fluffy. Beat in the vanilla. Beat in the flour at high speed. Add in the nutella and blend/beat/mix in together to form a soft dough. 

Now if you feel the dough is slightly dry then add in another tbsp of nutella. I added about 3 tbsp and the final cookie had nutella flavour. But keep adding 1 tbsp more if you feel the dough is too dry. 

As I had mentioned, my nutella refused to cream in and so my hands got in and mixed everything together.It looked as if nutella was swirled in which was ok for me. But you can definitely blend it if you want.

Once the dough was ready, I pinched small portions off it ,rounded it off and placed on a lined but ungreased baking sheet. Continue doing this till the dough is used up or the sheet is full.

Bake in a preheated oven at 350F/180C for about 7-10 minutes or until the cookies puff up  and the edges turn brown and slightly flatten. Take out and cool for a few minutes in the sheet and then transfer to a wirerack to cool completely.



Mine took about 7 minutes to finish and I immediately transferred them to the wirerack. The cookies did puff up, they were slightly flat and brown at the edges. The centre was slightly soft while the edges were crumbly. The nutella flavour was definitely there though you can definitely add more . The above estimate yielded exactly 12 cookies.


These perfect cookies join World Nutella Day, an event by Ms.Adventures in Italy & Bleeding Espresso.

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