Thick Nutella Chip Shortbread Cookies
I made 7 thumbprint and 12 rolled cookies. Recipe can be doubled.
Prep Time40 mins
Cook Time14 mins
Total Time54 mins
Servings: 19 cookies
- NUTELLA CHIPS
- 2 tablespoons Nutella
- 1 1/2 tablespoons butter
- 2 tablespoons dark chocolate
- SHORTBREAD DOUGH
- 1 1/2 cups flour
- 1/2 cup butter
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 - 1/2 cup Nutella chips or chocolate chips
Line a cookie sheet with parchment paper.
n a small bowl combine butter and chocolate, place over boiling water (on low heat) stirring until smooth and melted,remove from heat and stir in Nutella until smooth. Place in pastry bag (or zip-loc bag) cut off a small tip and start making chips. Place in freezer for approximately 2 hours or over night.
In a large bowl cream butter add vanilla.
In a medium bowl whisk together flour, sugar, and salt add to creamed mixture, bring together with a wooden spoon or your hands, when almost together gently add Nutella chips (or regular chips) form into a log, wrap in plastic wrap and refrigerate 2-3 hours.
Pre-heat oven to 325°. Line a cookie sheet or 2 with parchment paper.
Cut log in 1/4 inch thick slices (or a little thicker or thinner if you prefer), place on cookie sheets and bake for approximately 12-14 minutes or until lightly golden. Let cool. Enjoy!
FOR THUMBPRINT COOKIES
I used a 1/4 of the dough, I made 1 inch balls, rolled them in ground hazelnuts, made an indentation with the end of a wooden spoon, and baked for approximately 12-14 minutes, then I placed some Nutella chips (or dark chocolate chips) in the indentation as soon as they came out of the oven. Let cool. Enjoy!
Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 82mg | Potassium: 29mg | Sugar: 3g | Vitamin A: 175IU | Calcium: 6mg | Iron: 0.7mg