Ingredients
1 cup butter, softened
1/4 cup cream cheese (2 oz.), softened
1 1/4 cups granulated sugar
2 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract or hazelnut extract
1 large egg
2/3 cup Nutella
1/2 cup cocoa powder
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
DirectionsÂ
1. Cream together butter, cream cheese and sugar until light and fluffy using the whisk attachment. Scrape down sides to mix evenly.
2. Add corn syrup, vanilla, almond extract, egg and Nutella and mix well.
3. Change from the whisk to the paddle attachment. Mix in cocoa powder.
4. Add half the flour plus the baking powder, salt and baking soda. Mix well. Add in remaining flour, mix well.
5. Remove dough from bowl, shape into a ball, wrap in plastic wrap and chill in the refrigerator for 1 hour.
6. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease to keep cookies from sticking.
7. Roll the chilled dough onto a lightly floured surface about 1/4 inch thick. Use desired cookie cutters. Re-roll dough as necessary. Place on baking sheet. Bake in preheated oven 8-10 minutes.
8. Remove cookies from oven, let cool on pan about 2-3 minutes before moving to cooling racks to cool completely. Store in airtight container.
Makes about 3 dozen, 2 inch cookies
Adapted from The Stay at Home Chef
Printed from mybiscuitsareburning.blogspot.com