Ingredients

For the Cookie
½ Cup Butter or Margarine softened
½ Cup Shortening
1 Cup Powdered Sugar
1 Egg
1 and ½ tsp Almond Extract
1 tsp Vanilla
2 and ½ Cups Flour
1 tsp Salt
Chocolate Cookie Variation: replace ½ cup of flour with ½ cup of Cocoa Powder
Swirl Variation: swirl in Cookie Butter, or whatever your heart desires. (I don’t recommend straight peanut butter!)

For the Filling
1/2 of a 26 Ounce Jar of Nutella
Filling Variation: Cookie Butter, or whatever your heart desires. (I don’t recommend straight peanut butter!)

Instructions

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)