Cookie Tart With Nutella Hazelnut Spread And Berries Recipes

NUTELLA® HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
• Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
• Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
• Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
• Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.

NUTELLA-STUFFED COOKIES

Steps:

• Whisk together the flour, salt, baking powder and baking soda in a large bowl.
• Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
• Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

COOKIE TART WITH NUTELLA® HAZELNUT SPREAD AND BERRIES

Steps:

• Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray.
• In medium bowl, stir Cookie Tart ingredients until soft dough forms. Press dough evenly in pan.
• Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
• When ready to serve, spread hazelnut chocolate spread evenly over cookie base, leaving 1/2-inch border. Arrange berries over hazelnut chocolate layer. Cut into wedges. Store loosely covered in refrigerator.

CINNAMON STAR COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Preheat oven to 250 degrees F; position rack in center of oven.
• Using a mixer, beat together the egg whites and 1 1/4 cups confectioners' sugar for 4 to 5 minutes or until soft peaks form.
• Reserve 2 tablespoon into a small bowl for the icing used later - combine only this portion with 1 teaspoon of lemon juice. Gently mix hazelnuts and cinnamon into remaining egg white mixture until combined.
• On work surface, roll out dough between 2 sheets of parchment paper to 1/8 inch thickness. Using a 2-inch star cookie cutter, cut out 48 cookies, re-rolling scraps once.
• Arrange cookies on 2 parchment paper-lined baking sheets. Using 1/2 inch round cookie cutter, cut out rounds in the center of half of the cookies (these will be tops of sandwich cookies).
• Spread "icing"-like mixture on the top of the cookie (with the cut out) using a teaspoon.
• Bake, in 2 batches, for about 10 minutes or until cookies are set. Let cool completely. Spoon Nutella® hazelnut spread into piping bag fitted with small round tip. Pipe 1 teaspoon Nutella® hazelnut spread onto half of the cookies (without round cut outs).
• Dust remaining cookies with remaining confectioners' sugar; place over Nutella® hazelnut spread on bottom halves of cookies.

HAZELNUT DREAM COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat Nutella, flour and egg until blended. Stir in hazelnuts., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.