Nutella Pinwheel Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion., Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

Steps:

• Mix the butter and sugar together until creamy.
• Mix in egg yolk and vanilla until well combined.
• Stir in the sifted flour.
• Refrigerate dough for 15 minutes to help firm it up for rolling later.
• Remove dough from refrigerator and roll into a rectangle about 1/4 inch thick.
• Spread Nutella on top of dough, leaving one finger width around all the edges.
• Sprinkle with toasted hazlenuts.
• Roll dough into a log and return to refrigerator for 15 minutes.
• Preheat oven to 350 degrees.
• Cut slices from dough and place on an ungreased baking sheet.
• Bake for 10 minutes.
• Note: If you've cut thicker rounds, you will need to bake them longer.
• Watch for the edges to begin to color and remove from oven.
• Cool one minute on pan and transfer to cooling rack.

Steps:

• 1. In a large mixing bowl, cream together the 1 cup of butter, cream cheese, and 1 cup sugar until smooth, light, and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour to the creamed mixture and mix well. Divide the dough into two portions; cover and refrigerate until the dough is firm and easy to handle. An hour should be good enough.
• 2. Preheat the oven to 350 degrees. Remove one portion of dough from the refrigerator. On a floured surface, roll out one portion of dough until it is about 1/4-inch thick. Using a circle cookie cutter that is approximately 3 inches in diameter, cut circles out of the dough and place them on an ungreased parchment lined cookie sheet. Repeat this with the rest of the dough.
• 3. Place approximately 1 1/2 teaspoons of Nutella on the center of each circle. Fold each circle in half so that the edges meet and lightly press the edges to seal. With a fork, seal the edges more securely. Lightly brush melted butter on the tops and sprinkle with sugar.
• 4. Bake the cookies for 10 - 12 minutes or until the edges are lightly browned. Leave the cookies on the cookie sheet for 2 - 3 minutes before removing them to wire racks to cool.
• 5. Drizzle with melted chocolate and top with chopped hazelnuts. (optional)