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Nutella Sandwich Cookies

December 8, 2010 By Kate 4 Comments

Since learning the wonder of Nutella last year, it has become a staple around our house. It hasn’t quite reached the always-available status of peanut butter (since it does cost quite a bit more), but the kids love indulging as a treat. Okay, I’ll admit, I do too. I don’t think we’ve fully managed to convince my husband yet though. He’s the only one of us who wouldn’t choose a slice of toast spread with nutella over one with peanut butter. But we’re working on that!

I’ve made the decision that Nutella will be included in my Christmas baking plans in form or another from now on, in addition to being a favorite treat all year round. As I put together my baking list for this year, I tried to figure out the best way to showcase the silky smooth goodness of the nutella. A sandwich cookie sounded fairly simplistic to me, but I figured the right type of cookies would make all the difference. So I opted for a cookie that’s buttery and not too sweet with a good texture and bite. The combination is perfect!

Nutella Sandwich Cookies

  • 1/2 c. butter, softened
  • 1/3 c. sugar
  • 1/3 c. brown sugar
  • 1 egg
  • 1 t. vanilla
  • 1 1/2 c. flour
  • 3/4 c. oats (old-fashioned or quick-cooking)
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/8 t. salt
  • Nutella

1. Beat the butter and sugars together in a large mixing bowl until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat an additional minute.

2. Pour the flour, oats, baking powder, baking soda and salt into the mixing. Beat just until well combined.

3. Roll, a teaspoon of dough at a time, into balls. Evenly space the balls on a cookie. With a glass bottom, press down on the cookies to flatten them into circles. Try to get them all roughly the same size.

4. Bake at 375 degrees for 5-7 minutes, until the bottoms are lightly browned. Cool on a wire rack.

5. Once the cookies are completely cooled, spread a layer of Nutella on the bottoms of half the cookies. Top with remaining cookies to make sandwiches.

This makes about 2 1/2 – 3 dozen sandwiches.

If you want to freeze these ahead of time, either freeze the dough before baking or freeze the fully cooled, baked cookies before assembling the sandwiches.

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Lemon Poppy Seed Spirals

December 6, 2010 By Kate 3 Comments

To me, the most important thing about a Christmas cookie is its taste. By their nature, I think most Christmas cookies look festive and yummy. And I love that! I want my cookies to look as good as they taste. Yet making an impressive looking cookie has never been a high priority to me.

But when you combine a super-yummy cookie with an impressive finished product, I’m all for that! When that impressive presentation is really easy to get, well then so much the better. These Lemon Poppy Seed Spirals always look so beautifully impressive. They’re buttery with a light flavor from the lemon and poppy seeds. And best of all, they really are very easy to put together.

Lemon Poppy Seed Spirals

  • 1 c. butter, softened
  • 3/4 c. sugar
  • 1 T. freshly squeezed lemon juice
  • 1 egg
  • 2 2/3 c. flour
  • 1/4 t. baking powder
  • 1/8 t. salt
  • 3 T. poppy seeds
  • 1 T. freshly grated lemon peel

1. Beat together butter, sugar and lemon juice in a mixing bowl until creamy and light, about 3 minutes. Add egg and beat an additional minute.

2. Pour flour, baking powder and salt into mixing bowl and beat until well combined.

3. Divide dough in half. Set aside one half. Leave the remaining half in the mixing bowl and beat in the poppy seeds and lemon peel.

4. On a lightly floured surface, roll both halves of the dough into rectangles that are roughly the same size. Place the poppy seed dough on top of the plain dough. Trim off any excess dough. Gently press the doughs together with your hands or a rolling pin.

5. Starting from one of the long sides, tightly roll up the doughs in a jelly-roll style. Wrap in plastic wrap and refrigerate until firm, at least 4 hours.

6. Cut the dough into 1/4 inch cookies with a sharp knife.

7. Place on a cookie sheet and bake at 375 degrees for 8-10 minutes, until the edges and bottoms are very lightly browned and the cookies are firm. Cool on a wire rack.

Stop by Balancing Beauty and Bedlam for more Tasty Tuesday.

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Pecan Tartlets

December 3, 2010 By Kate 3 Comments

The only time corn syrup makes an appearance in our house is when it is an absolute necessity for holiday baking. I try to substitute whenever possible, but sometimes there just isn’t a good substitute. Like when your 88 year old grandmother requests you make her a batch of Pecan Tartlets just like she used to make. How could I deviate from her original recipe?

And I’ve got to say, these are just SO good. The pecan filling (evil corn syrup and all) has a classic, old-fashioned pecan pie taste that I can’t refuse. The tartlet pastry is flaky, melt-in-your-mouth sweetness that doesn’t require too much effort.

Pecan Tartlets

For the pastry:

  • 6 oz. cream cheese
  • 1 c. butter
  • 2 c. flour
  • 1/8 t. salt

1. Place cream cheese and butter in a mixing bowl and beat until creamy, about 2-3 minutes. Add flour and salt and beat until dough comes together and forms a ball.

For the pecan filling:

  • 2 eggs
  • 2/3 c. corn syrup
  • 2/3 c. sugar
  • 2 t. flour
  • 2 T. butter, melted
  • 1 t. vanilla
  • 1/2 c. chopped pecans

1. Combine all ingredients, except pecans, and beat or whisk until combined. Reserve pecans for assembling the tartlets.

To assemble:

1. Roll out dough on a lightly floured surface. Using a 2-inch round cookie cutter or glass, cut out circles. Press into mini muffin tins, going all the way up the sides of the cups.

2. Sprinkle a generous teaspoon full of pecan pieces into the bottom of each tartlet. Spoon about 1 1/2 t. of the syrup on top of the pecans, covering the pecans and filling at least 3/4 of each tartlet.

3. Bake at 350 degrees for about 15 minutes, until lightly golden brown and filling is set.

The pastry dough can also be filled with your favorite jam before baking. Bake as directed above and sprinkle with powdered sugar after the tartlets have cooled.

To assemble:

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