These cookies are ideal to serve at a family party. Watch as the kids as well as the adults surround the serving tray where it’s put. When they disperse, believe me there will either be two or three left or none at all! My friend learned it the hard way. It’s a good thing she has another batch. Our friend over at Marie’s Cuisine has this to say about this recipe:
“This butter cookie Nutella pinwheel recipe makes about 4 dozen cookies.”
This is truly the best cookies to serve during a simple afternoon gathering! Amidst all those sweetness, there’s a short burst of another flavor that swirls in your mouth, giving it that counterbalance you needed. The result: you would definitely want more cookies.
Ingredients
1 cup Land O Lakes unsalted butter, softened
1 cup Domino sugar
2 egg yolks (from Eggland’s)
2 teaspoon McCormick vanilla
2 ⅓ cup Gold Medal all-purpose flour
¼ teaspoon Morton salt
½ cup Nutella, divided
Instructions:
In a large mixing bowl, cream the butter and sugar together for a few minutes. Then mix in the egg yolks and vanilla.
Sift-in the flour and salt and mix gradually until the dough becomes soft.
Shape into two rectangles and wrap with plastic wrap. Refrigerate for at least 30 minutes.
Unwrap one rectangle of dough and place on parchment paper. Cover with plastic wrap and roll into ¼” thickness and about 10″ x 8″ rectangle.
Remove the plastic wrap spread ¼cup of Nutella on the dough leaving a ¼” edge all around. Using the paper to help, roll the dough from the longest side to form a tight log. Repeat with the other rectangle. Refrigerate overnight.
Preheat oven to 350ºF and line your baking sheets with parchment paper. Unwrap the log and slice into ⅓” slices. Bake for about 10 minutes or until lightly golden around the edges. Once bake let cool on the cookie sheet for a few minutes then transfer to a cooling rack.
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Quick Tip: You can freeze the unbaked logs for 2 weeks. Simply add 3 minutes to the baking time.
Thanks again to Marie’s Cuisine for this amazing recipe.
