Chocolate Hazelnut Pinwheels.

These cookies are super easy and fun to make and eat. I’m not sure I would recommend making them in large quantities though. I made these as my contribution to the office cookie exchange and it took almost 6 hours to finish all 6 dozen (including two trips to the store and a few lost batches to our temperamental oven). But for 2 or so dozen these are great!

Because of the large quantities and time restraints I did kind of cheat and use the Betty Crocker sugar cookie mix. I think they still came out just fine, but keep in mind that even though it says you will get 3 dozen out of one bag of mix you will only get about half that because of the size of these cookies. If you are using mix follow the directions on the bag then skip down to the 3rd step. Also feel free to substitute another sugar cookie recipe if you have a favorite.


Chocolate Hazelnut Pinwheels

1 3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) sugar
6 tablespoon(s) butter or margarine, softened
1 large egg
1 teaspoon(s) vanilla extract
1/4 cup(s) prepared chocolate-hazelnut spread (Nutella)

Directions:

-On a sheet of waxed paper, stir flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat sugar with butter until creamy. At low speed, beat in egg and vanilla until mixed. -Gradually beat in flour mixture just until combined.

-Divide dough in half; shape each half into a disk. Wrap each disk with plastic wrap and refrigerate about 1 hour or until firm enough to roll. (Or, place dough in freezer 30 minutes.)

-Preheat oven to 375 degrees F. On floured surface with floured rolling pin, roll 1 disk of dough into 10-inch by 7 1/2-inch rectangle. With pastry wheel or knife, cut rectangle lengthwise into 4 strips, then cut each strip crosswise into 3 squares. (I just rolled out the dough on my fondant matt and cut it into 3” x 3” squares) Place squares, 1 inch apart, on ungreased large cookie sheet. With knife, make 1 1/2-inch cut from each corner toward center (do not cut all the way to center). Spoon 1/2 teaspoon (or a little more if you would like) chocolate-hazelnut spread in center of each square. Fold every other tip in to center to form pinwheel. Repeat with remaining squares.

-Bake cookies 8 to 10 minutes or until edges are lightly browned. WATCH CAREFULLY THE ENDS WILL BURN EASILY! Transfer cookies to wire racks to cool.

-Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks.

Link to original recipe
http://www.goodhousekeeping.com/recipefinder/chocolate-hazelnut-pinwheels-1241