Buttery Nutella Rolled Cookies

3 1/2 cups (500 gr) all-purpose flour
1 Tbsp baking powder
3/4 cup (100 gr) powdered sugar
250 gr cold butter, diced (about 2 sticks of butter-I used salted)
2/3 cup (160 ml) milk
1 1/2 cups Nutella spread (I used a little more-almost two of the regular size containers)


Directions/Steps

In food processor (or KitchenAid Mixer with the Paddle attachment) process together the flour, baking powder, powdered sugar and butter in short pulses, until you get a flaky mixture.(I added one tsp of good vanilla too, but optional)

Add the milk and continue processing using short pulses, just until the dough is formed.
Heat the oven to 340°F (170° celsius).

Divide the dough into 3 equal parts. Roll out each one of them (on a floured board and floured rolling pin) to a rectangle 1/2 cm (1/5 inch) thick.

Spread the Nutella (if the spread is too thick, heat it up in the microwave for 10-15 seconds or more, keep an eye on it) on each one of the 3 dough parts, roll each part into a log. 

Place the logs (the “clean”, stitchless side up) on a big baking pan with a piece of parchment paper on it. Or a pan with a light butter spray on it. Give them space apart from each roll.

Using a knife, mark slots on each log, a gap of 2 cm (0.8 inch) separates between each slot. This step makes cutting the cookies after baking very easy. Just make slight indentations, don't cut into it or the Nutella will come through when baking.

Bake for 25-35 mins, until golden. Make sure not to over bake.

Cool for 30 mins.

Powder them with powdered sugar. Using the slots we’ve marked, slice the cookies, they slice nicely with a sharp knife and wont fall apart.
Keep in a sealed jar at room temperature.

Cinnabon Cinnamon Rolls

INGREDIENTS 

1 (1/4 ounce) package dry yeast
1 cup warm milk
1⁄2 cup granulated sugar
1⁄3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar
2 1⁄2 tablespoons cinnamon
1⁄3 cup margarine, softened

ICING

8 tablespoons margarine
1 1⁄2 cups powdered sugar
1⁄4 cup cream cheese
1⁄2 teaspoon vanilla
1⁄8 teaspoon salt

DIRECTIONS

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

It should be approx 1/4 thick.

Preheat oven to 400 degrees.

To make filling, combine the brown sugar and cinnamon in a bowl.

Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

Bake for 10 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.

Beat well with an electric mixer until fluffy.

When the rolls are done, spread generously with icing.

Pink Lemonade Bars

INGREDIENTS

For the crust:
6 tablespoons unsalted butter, cut into pieces, room temperature, plus more for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
For the filling:
1 pint raspberries
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon pomegranate juice
1/8 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar(for dusting)

Special equipment:
An 8x8x2" baking pan


Make the crust:

Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.

Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.

Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.

Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.

Make the filling and bake bars:

Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.

Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.

Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.

Do Ahead

Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.

Cardamom Crescents

INGREDIENTS

2 1/2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups powdered sugar, divided
1 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract

RECIPE PREPARATION
Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper.

Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms. Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2–3 minutes.

Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). Transfer to a work surface; knead to form a ball, about 4 turns.

Measure 1 rounded Tbsp. of dough; form into a ball, then roll into a 1 1/2"-long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 1" apart on prepared sheets.

Bake, rotating sheets halfway through baking, until bottoms are golden 12–15 minutes. Sift remaining 1 cup powdered sugar into a shallow wide bowl.

Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat. Transfer to wire rack to let cool. Roll or dust cooled cookies with powdered sugar. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

Makes 50 cookies

Chocolate Cinnamon, and Hazelnut Thumbprints

INGREDIENTS

1/2 cup plus 2 tablespoons hazelnuts (2.5 ounces)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 teaspoons ground cinnamon, divided
1 cup granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
1 large egg
1 tablespoon vanilla extract
1/2 cup sanding or pure cane sugar
4 ounces semisweet chocolate, chopped (about 1 cup)

Special equipment:
A spice mill

PREPARATION

Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10–12 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.

Grind 1/2 cup nuts in spice mill until finely ground. Transfer to a large bowl. Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.

Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce mixer speed to low, add dry ingredients, and beat until just combined.

Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl. Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar. Arrange balls on parchment-lined rimmed baking sheets at least 2" apart. Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.

Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon. Transfer cookies on parchment to wire racks and let cool completely.

Finely chop remaining 2 Tbsp. nuts and set aside. Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner. Pipe chocolate into cookie indentations. Immediately sprinkle chocolate with reserved nuts. Let cookies stand until chocolate sets, about 20 minutes.

Do Ahead
Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.

Makes 30 cookies

Frosted Malt Chocolate Cookies

INGREDIENTS

10 ounces semisweet chocolate wafers (disks, pistoles, fèves; about 2 cups), divided
3/4 cup (packed) dark brown sugar
1/2 cup unsweetened cocoa powder
2 tablespoons malted milk powder
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 cups all-purpose flour, plus more for parchment paper
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 teaspoons vanilla extract
2/3 cup plus 1/2 cup heavy cream
1 tablespoon light corn syrup
Flaky sea salt

Special Equipment
A 1 1/2-inch-diameter cookie cutter

PREPARATION
Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.

Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.

Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you’ve added all the cream. 

Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.

Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.

Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13–18 minutes. Let cool on baking sheet.

Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. 

Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.

Do Ahead
Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.

Makes 20 cookies

Salty Chocolate Chunk Cookies

INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt

PREPARATION

Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

Makes 24 Cookies

Apple Pie Cookies

INGREDIENTS

For the pie dough:
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, cut into small pieces, frozen 15 minutes
1 tablespoon chilled apple cider vinegar

For the filling:
2 medium Honeycrisp, Braeburn, and/or Golden Delicious apples (about 1 pound total)
1/4 cup light brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons all-purpose flour, plus more for surface

For assembly:
1 large egg
1 tablespoon milk
Demerara or raw sugar (for sprinkling; optional)
Special Equipment
A 3" round cookie or biscuit cutter; a small (about 1 1/2") leaf-shaped or round cookie cutter

Make the pie dough:
Pulse sugar, salt, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the motor running, add vinegar and 1/4 cup ice water and process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.

Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.

Make the filling:
Peel, core, and slice apples into 1/4"-thick slices. Coarsely chop slices. Transfer to a large pot and add brown sugar, lemon juice, cinnamon, salt, 2 tsp. flour, and 2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.

Bake the cookies:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat egg and milk in a small bowl.
Roll 1 disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.
Roll second disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.
Brush edges of rounds with apple filling with egg wash. Place cut-out rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.
Brush top of sandwiches with egg wash and sprinkle with demerara sugar, if using.
Bake cookies until golden brown and crisp on the bottom, 30–35 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.

Do Ahead
Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.

Cooks' Note
The cut-out centers of the cookies can be baked, too. Preheat oven to 375°F. Arrange cookies on a baking sheet and bake until golden brown and crisp, 12-15 minutes.

Makes 12

Pistachio and Dried Cherry Biscotti

INGREDIENTS

2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios


PREPARATION

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. 

Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.

Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. 

Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. 

Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.

Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. 

Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.

Makes 4 dozen

Pecan Mocha Meringues

1/3 cup (packed) golden brown sugar
1 tablespoon unsweetened cocoa powder
1/3 cup egg whites (from about 3 large eggs)
1/4 teaspoon coarse kosher salt
1/8 teaspoon cream of tartar
1/3 cup sugar
2 teaspoons instant espresso powder
1 cup finely chopped toasted pecans
1/2 cup semisweet or bittersweet chocolate chips (optional)
18 (about) untoasted pecan halves

Directions:

Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. 

Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.

Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.


Makes 18

Orange Cashew Bars

Ingredients

4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar
1/4 cup packed brown sugar
1 large egg yolk
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
3 large egg whites
1 large egg
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon orange extract
1/4 teaspoon salt
1-1/2 cups salted cashews, coarsely chopped

ICING:
3/4 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon grated orange zest


Directions

Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Beat in egg yolk and vanilla. Gradually beat in flour.

Press dough onto bottom and 1/4 in. up sides of a 13x9-in. baking pan coated with cooking spray.

Bake 15-20 minutes or until edges are light brown. Cool 10 minutes on a wire rack.

For filling, in a large bowl, beat brown sugar, egg whites, egg, flour, extracts and salt until smooth. 

Stir in cashews. Pour into crust. Bake 15-20 minutes longer or until set.

Cool completely in pan on a wire rack. In a small bowl, mix icing ingredients; drizzle over top. Cut into bars.  Makes 30 bars.

Merry "Grinchmas" Cookies

Ingredients

1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar
2 teaspoons vanilla extract
1 teaspoon green food coloring
2 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
48 heart-shaped gumdrops

Directions

In a large bowl, beat butter, cream cheese and sugar until smooth. Beat in vanilla, food coloring and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.

Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.

Bake until tops are cracked and edges are set, 12-15 minutes. Immediately press a gumdrop into each cookie. Cool cookies 5 minutes before removing to wire racks to cool.

Hermits

Ingredients

1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 large egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts

Directions

Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside.

Whisk together next six ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet).

Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment paper-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes.

Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.