NUTELLA-INSPIRED CHOCOLATE HAZELNUT SHORTBREAD COOKIES

Name: NUTELLA-INSPIRED CHOCOLATE HAZELNUT SHORTBREAD COOKIES
Ingredients: 1 cup flour; 1/2 cup powdered sugar; 1/4 cup Hershey’s Special Dark cocoa or unsweetened Dutch-process cocoa; 1/4 tsp salt; 1 stick butter, cut into pieces; 1 tsp hazelnut extract; Using the dough blade, pulse flour, sugar, cocoa powder, and salt in a food processor until fully combined.; Add butter and hazelnut extract and pulse until mixture comes together. When the dough is ready, it will darken in color, but will still seem slightly dry.; NOTE: If you don’t have a food processor, you can mix the dry ingredients with a spoon, and cut the butter and extract into the dry ingredients with a fork or pastry cutter.; Dump the dough out of the food processor onto a large piece of cling wrap. Using the cling wrap, form the dough into a log about 1 1/2 inches in diameter. Place the dough in the freezer for 30 minutes.; Preheat oven to 300 degrees.; Remove the dough from the freezer and cut into discs, about 1/4 inch thick. Place them on a parchment paper lined cookie sheet and bake for 25 minutes, or until the cookies are firm.; Let cool before icing.

NUTELLA-INSPIRED CHOCOLATE HAZELNUT SHORTBREAD COOKIES was pinched from <a href="http://www.madincrafts.com/2012/11/nutella-inspired-chocolate-hazelnut.html" target="_blank">www.madincrafts.com.</a>

INGREDIENTS

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1 cup flour

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1/2 cup powdered sugar

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1/4 cup Hershey’s Special Dark cocoa or unsweetened Dutch-process cocoa

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1/4 tsp salt

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1 stick butter, cut into pieces

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1 tsp hazelnut extract

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Using the dough blade, pulse flour, sugar, cocoa powder, and salt in a food processor until fully combined.

•

Add butter and hazelnut extract and pulse until mixture comes together. When the dough is ready, it will darken in color, but will still seem slightly dry.

•

NOTE: If you don’t have a food processor, you can mix the dry ingredients with a spoon, and cut the butter and extract into the dry ingredients with a fork or pastry cutter.

•

Dump the dough out of the food processor onto a large piece of cling wrap. Using the cling wrap, form the dough into a log about 1 1/2 inches in diameter. Place the dough in the freezer for 30 minutes.

•

Preheat oven to 300 degrees.

•

Remove the dough from the freezer and cut into discs, about 1/4 inch thick. Place them on a parchment paper lined cookie sheet and bake for 25 minutes, or until the cookies are firm.

•

Let cool before icing.

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