nutella biscuit sandwich cookies

June 3, 2007 at 12:00 am Leave a comment

Nutella Sandwich Cookie

She who must not be named Cookie of the Month for June.

You’ll Need:

  • Parchment Paper (Normally you can do without but this recipes REQUIRES IT!
  • 1 cup all purpose flour plus more for dusting
  • 1/4 cup sugar
  • 1/2 tsp coarse salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup plus 1 tbsp heavy cream
  • 1/2 tsp pure vanilla extract
  • 1 large egg yolk
  • 6 ounces finely chopped milk chocolate melted, or 1/2 cup nutella

Here’s How:

  1. Preheat oven to 325 degrees.
  2. Pulse flour sugar and salt in a food processor until combined. Add butter and pulse until the mixture resembles coarse crumbs. Work with machine running pour 1/4 cup cream and vanilla and process until dough just comes together.
  3. Roll dough between lightly floured sheets of parchement until 1/16 inch thick. Using a 2 1/2 inch fluted cutter, cut out 36 rounds gathering together scraps and rerolling if needed. Space 1 inch apart on parchment lined baking sheets. Chill in freezer until firm, about 15 mins.
  4. Wisk together egg yolk and remaining tbls cream. Brush onto tops of cookies.
  5. Bake until golden brown 15-20 mins. Let cool.
  6. Turn over half the cookies and spread 1 heaping tsp chocolate onto each. Top with remaining cookies. Refrigerate until set, about 15 mins. Good for 2 days.

My notes:
-When she says “come together” in step 2, I hope she means, it’s a crumbly mess. But once you roll it out between the parchment paper it turns into normal looking dough.
-Martha said this should make 36 cookies, I was only able to muster out 14.
-Step 4 is a waste of time in my opinion.
-I used Nutella because it’s easier (no melting required) and it’s damn tasty.
-This is more of a winter tasting cookie to me. This would be better paired with a warm beverage.

Taken from Martha Stewart Living, June 2007

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Entry filed under: cooking, things i made.

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