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Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup powdered sugar

  3. 1/3 cup unsweetened cocoa

  4. 1/4 teaspoon salt

  5. 1/2 cup butter, softened

  6. 2 large egg yolks

  7. 1/2 teaspoon vanilla extract

  8. 1/2 to 3/4 cup Nutella (or other chocolate hazelnut spread)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat (or spray with nonstick spray).

  2. In a medium bowl, whisk together flour, sugar, cocoa and salt. In a separate, larger bowl, beat butter with an electric mixer until it’s light and fluffy (about 2 minutes). Add egg yolks and vanilla and beat well. Mix in flour mixture at low speed, just until combined.

  3. Turn dough out onto a sheet of wax paper and knead a few times until it is smooth and shiny. Shape dough into 24 (1-inch) balls. Arrange balls 1 inch apart on prepared baking sheets. Press thumb into the center of each cookie, leaving an indentation.

  4. Bake one cookie sheet at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a generous teaspoonful of Nutella into the center of each cookie.

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