Nutella. That is some good stuff! I don’t think I’d give it to my kids for breakfast like the commercial says, but it’s definitely good for dessert! I really only ever knew it as a delicious spread for crepes, but I knew it had so much more potential! I usually try and think things through in a cookie perspective, so that’s just what I did with Nutella. It started on my mission when I thought I could just mix it into some cookie dough and have Nutella cookies, but it just tasted like not so chocolatey chocolate cookies. You couldn’t even tell it had Nutella in it! And trust me, that is one expensive way to make sub-par chocolate cookies – especially as a missionary.
I kind of gave up on a Nutella cookie idea for a while, but when I got home from my mission, I started brainstorming with my mom. We just wanted a cookie that had pure Nutella in it (so you can actually taste it), and this Nutella swirl cookie was the result. A shortbread cookie (really good shortbread) with Nutella rolled in. This is accomplished by rolling the dough out like you would to make cinnamon rolls, but instead of sprinkling cinnamon and sugar on the dough, you smother a ton of Nutella on there before rolling it up. So much cooler than just putting a drop on top when it comes out of the oven. This way ensures that you get Nutella in every bite!
Depending on how much you like Nutella, you can add as much or as little as you want to these. Also, I usually side with the belief that cookies should be under-cooked so they’re gooey and delicious, but these are shortbread, so I like to bake them until they have a nice golden ring around the bottom of them.
Nutella Swirl Cookies
½ Cup Butter or Margarine softened
½ Cup Shortening
1 Cup Powdered Sugar
1 and ½ tsp Almond Extract
1 tsp Vanilla
2 and ½ Cups Flour
1 tsp Salt
½ of a 26 oz. Jar of Nutella
Mix all ingredients together. If dough is sticky, add more flour. Roll out dough on a floured surface (not necessarily all of it at once). I usually try to roll it out about 6-8 inches wide, about ¼ inch thick, and however long of a roll you want to attempt. You can roll it out wider for larger cookies, or shorter for smaller cookies. Spread Nutella over the surface of the dough. I usually use about half a jar all together for this amount of dough, but you can do however much or little as you would like. Then roll the dough up and cut like you would a cinnamon roll. Place on ungreased or very lightly greased baking sheet and bake for 10 minutes, or until golden brown on bottom. (If you don’t know how to cut cinnamon rolls, go here and watch video)