Nutella Pinwheel Cookies
makes 4 dozen
8 oz unsalted butter, at room temperature
1 cup granulated sugar
2 extra large egg yolks
2 teaspoons 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 of 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 350ºF. Line a baking sheet with parchment paper.
Unwrap the log and slice into 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. Enjoy!
* An unbaked cookie log can be made ahead of time, wrapped tightly in plastic wrap and stored in a freezer bag for 2 weeks. Increase baking time by 3-5 minutes if slicing and baking frozen dough.
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