I discovered Nutella over the holidays. How I lived before Nutella I will never know. These are just one of the many, many Nutella recipes I have tried lately.


Nutella Shortbread Cookies
makes 4 dozen




8 oz unsalted butter, at room temperature
1 cup granulated sugar
2 extra large egg yolks
2 teaspoon pure vanilla extract
2 1/3 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 cup Nutella, divided


In a small, bowl stir together the flour and salt.  Set aside.

In the bowl of a standing mixer, cream the butter and sugar, about 2-3 minutes.  Add the egg yolks and vanilla and mix until combined.   With the mixer on low, add the flour mixture.  Mix until it forms a soft dough.  Transfer the dough on to a lightly floured surface.  Shape in to square and divide it in half.  Transfer each half to a sheet of plastic wrap.  Wrap tightly and refrigerate for at least 30 minutes.

Unwrap one half of the dough and place on a piece of lightly floured parchment paper.  Cover with a sheet plastic wrap and roll the dough to 1/4-inch thickness, about 10"x8" rectangle.

Remove the plastic wrap.  Using an off-set spatula,  spread half (1/4 cup) Nutella on to the dough leaving a 1/4-inch edge all around.    Using the parchment as a guide, roll the dough starting from the longest side, in to a tight log.  Wrap the parchment around the log and refrigerate for at least 30 minutes or freeze for 15 minutes.  Repeat with the remaining half.

Preheat the oven to 350º.  Line a baking sheet with parchment paper.

Unwrap the log and slice into approximately 1/3-inch  slices.  Place the slices on the prepared baking sheet 1-2" apart (I can fit 15 cookies on a 12x15-inch baking sheet).  Bake for 12-15 minutes or until just golden around the edges.  Remove from the oven and cool on the baking sheet for 2 minutes.  Remove the cookies to a wire rack to cool completely.  Store cookies in an airtight container for 1 week.

Bacon Chocolate Chip Cookies

Let me first start off by saying I'm sorry. I don't have time to make these right now. I will this week but not today. *hangs head in shame* I still wanted to give you the recipe today. 

Bacon Chocolate Chip Cookies

Ingredients

Candied Bacon

8 slices thick bacon

1/2 cup lightly packed brown sugar

Cookies

2-1/4 cups all purpose flour

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened

1/2 cup sugar

1 cup packed light brown sugar

1 tablespoon vanilla extract

1 whole egg

1 egg yolk

2 cups semisweet chocolate chips

Instructions

Candied Bacon

Preheat the oven to 350º.

Line a baking sheet with tin foil sprayed with non-stick spray. Lay bacon in a single layer and sprinkle with brown sugar.

Bake at 350º for about 30 minutes, turning every 10 minutes, or until crispy. Let cool.

Cookies

Preheat the oven to 325º.

In a large bowl, using an electric mixer, combine the butter and sugars until light and fluffy. Add the whole egg, egg yolk and vanilla, mix to combine. Slowly add the flour and baking soda, mix well. Using a spatula, stir in the chocolate chips and bacon.

Roll the cookie dough into golf ball sized balls, approximately 24. Bake at 325º for 15-18 minutes.

Orange Cranberry Oatmeal Cookie

If you notice I used the same oatmeal cookie recipe as the Dark Chocolate Oatmeal Cookie I made earlier. Feel free to change the mix ins. Try combos like cherry pecan or white chocolate macadamia nut.

Orange Cranberry Oatmeal Cookies

INGREDIENTS

2 cups flour

1 tsp. baking soda

1 tsp. salt

1 cup unsalted butter, at softened

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. pure vanilla extract

2.5 cups old-fashioned rolled oats

1 cup (6 oz bag) dried cranberries

1/2 teaspoon grated orange zest

3 tablespoons orange juice

1 1/2 cups confectioners' sugar

DIRECTIONS:

Preheat the oven to 350°. Line a cookie sheet with parchment. In a medium bowl, whisk together the flour, baking soda and salt.

Using an electric mixer, beat the butter and both sugars until creamy. Add the eggs, 1 at a time, then the vanilla, beating well after each addition. Gradually add the flour mixture, mixing until just combined. Stir in the oats and cranberries.

Drop dough 2 inches apart onto the cookie sheet. Bake until golden around the edges, about 15 minutes. Let sit on the cookie sheet for a few minutes before transferring to a rack to cool.  

Mix orange zest, juice and sugar together. Drizzle over cookies.

Dark Chocolate Oatmeal Cookies

Dark Chocolate Oatmeal Cookies

INGREDIENTS

2 cups flour

1 tsp. baking soda

1 tsp. salt

1 cup unsalted butter, at softened

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. pure vanilla extract

2.5 cups old-fashioned rolled oats

2 cups (12 oz bag) dark chocolate chips

DIRECTIONS:

Preheat the oven to 350°. Line a cookie sheet with parchment. In a medium bowl, whisk together the flour, baking soda and salt.

Using an electric mixer, beat the butter and both sugars until creamy. Add the eggs, 1 at a time, then the vanilla, beating well after each addition. Gradually add the flour mixture, mixing until just combined. Stir in the oats and chocolate chips.

Drop dough 2 inches apart onto the cookie sheet. Bake until golden around the edges, about 15 minutes. Let sit on the cookie sheet for a few minutes before transferring to a rack to cool.