Christmas is seventeen days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!
This cookie recipe from King Arthur Flour is sure to be a hit with anyone who likes chocolate, hazelnuts or Nutella. These cookies are dense, incredibly rich and oh so good. They remind me of a richer version of the chocolate molten lava cakes that were so popular a few years ago. And for the cook, they are incredibly easy to make. You do need to plan ahead in order to freeze the centers but I’m thinking it wouldn’t hurt to always keep a stash of Nutella balls in the freezer so you can make the cookies whenever the mood strikes.
NUTELLA SEA SALT STUFFIES
For the filling:
1/2 cup Nutella spread
For the cookie dough:
1 cup Nutella spread
1 cup all-purpose flour
1 large egg
Course sea salt
- To make the filling, scoop 12 small balls of Nutella onto a parchment lined baking sheet. Freeze for 3 hours or overnight.
- To make the cookie dough, combine the Nutella, flour and egg in a medium sized mixing bowl. The dough will be soft but not sticky and similar in texture to modeling clay.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Scoop up a heaping tablespoon of the dough and using your hands, roll the dough into a ball. Flatten the ball slightly in the palm of your hand then place a frozen Nutella ball into the center of the dough.
- Enclose the dough around the Nutella ball like a dumpling and roll it between the palms of your hands to seal any cracks.
- Place the ball onto the prepared baking sheet.
- Repeat with the remaining dough.
- Sprinkle the tops of the balls with the sea salt.
- Bake for 8 to 10 minutes or until the dough has lost most o fits shine.
- Remove the cookies from the oven and allow to cool slightly before moving them to a cooling rack.
- The cookies are best eaten warm so if you aren’t serving them immediately reheat them in the microwave for a few seconds before eating.
Yields 12 cookies