Nutella Crackle Cookies

Does the thought of Nutella make you swoon?  It does me.  I love the stuff, but I tend to forget about it hiding there in the back of the cupboard.  Then when I see the jar it’s like meeting up with an old friend, picking up just where we left off.  You might say we have an “on and off” relationship.

Wouldn’t you like to taste one?

I had that same reaction when I saw George Clooney recently in the movie, The Descendants.  He was so good in that role.  I had forgotten how much I like him, until I saw him again.  The same for Rosemary Clooney,  she is one of my all-time favorite singers.  There is nobody who can make you feel a song like she could, and I love to dance to her music.  It’s so romantic, dreamy, jazzy, and cool.  Isn’t it odd that I have such strong feelings for the two of them?  They both make me swoon. You could say that I get swooney for Clooney.  Did you know that Rosemary was George’s aunt?  Yes, his father’s sister.  Such a talented family.

Likewise, just a taste of Nutella is all it takes to make me swoon for it and want to create something sinfully delicious.  I think this recipe for Nutella Crackles has what it takes on all counts:  crispy sugary exterior, crunchy with nuts;  a surprisingly chewy interior, the perfect blend of hazelnuts and chocolate.  Try them, you might get “swooney”, too.

NUTELLA CRACKLES

YIELD:   about 4 dozen cookies

INGREDIENTS

Beat up the Nutella, butter and sugar.

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 – 1/4 cup Nutella spread
• 4 Tablespoons unsalted butter, softened
• 1 – 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant expresso powder
• 2 large eggs,
• 1/3 cup milk
• 1 – 1/2 cups hazelnuts, chopped fine
• 1 cup confectioners’ sugar

1.  Combine flour, baking powder, and salt in a bowl.

2.  With electric mixer on medium speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes.  Add vanilla, expresso powder, and eggs and mix until incorporated.  Reduce speed to low.  Add flour mixture and milk, and mix until just combined.  Fold in 2/3 cup hazelnuts.   Refrigerate dough until firm, about 1 hour.

3.  Preheat oven to 375*F.  Line baking sheets with silpat or parchment paper.

4.  Place remaining hazelnuts in a shallow bowl. Place confectioners’ sugar in another shallow bowl.   One at a time, roll dough into 1-inch balls, roll in nuts, then in confectioners’ sugar.  Place balls 1 1/2 inches apart on prepared baking sheets.  Refrigerate the first sheet while preparing the next sheet.  Bake the first sheet and all others for approximately 8 minutes.  As each sheet is baking, chill one while you make up the next.

Cooling Cookies.

5.  Transfer to wire cooling racks to cool completely.  Repeat with all dough.

Crispy, chewy, deliciousness

SOURCE:  Taste of Home Baking