Hello there A Beautiful Mess readers, I'm Emma, Elsie's sister and the gal behind Food Coma. At Elsie's wedding last week I had the opportunity to try Nutella for the first time. Now I'm obsessed.
So I've been trying to dream up different ways to use this magical new-to-me spread and I thought that in between two cookies might be the perfect place for Nutella.
Along with on top of toast. Like, every morning.
You can enjoy these cookies in the late afternoon along with some coffee or in the evening with some milk while watching the latest episode of Glee. (That's right-I'm a Gleek, and I'm not sorry!)
Nutella Sandwich Cookies, makes 10-12.
Ingredients: 1/2 cup softened butter, 1 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon (aluminum-free) baking powder, 1/2 teaspoon salt and plenty of Nutella.
Cream together the butter and sugars, stir in egg and vanilla. Now mix in flour, baking powder and salt until just combined. The batter should be crumbly and you will probably need to use your (clean) hands to combine it a bit more to form a dough ball. Cover in plastic wrap and place in the freezer for 20 minutes.
Now form into small round disks, about 2-3 inches in diameter and uniformly thick. You want your cookies to all sort of match each other in size because you will be placing one of top of another to form sandwich cookies. Bake at 350 F for 15-18 minutes, allow to cool completely on a cooling rack before adding filling. Once cool, spoon a couple of tablespoons of Nutella on one cookie and place another on top. Devour, and don't apologize.