Nutella Stuffed Cookies

Love Nutella? Love Cookies? I’ve got you covered with these large cookies oozing with Nutella.

Yield: 2 dozen 3 inch cookies

Chill: 1 hr

Prep: 20 min

Bake: 12 min

Ingredients:

1 cup Nutella

3 cups all purpose flour

1 tbsp cornstarch

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 cup brown sugar

2/3 cup sugar

2 eggs

2 tsp vanilla

Directions:

  1. Line a baking sheet with parchment paper. Using a teaspoon, scoop out a mound of Nutella onto baking sheet, make 24 mounds and place baking sheet in freezer.
  2. In a large bowl, combine flour, cornstarch, baking powder, baking soda and salt, set aside.
  3. In your stand up mixer bowl, cream together butter and both sugars. Add eggs and vanilla, mix together until well blended.
  4. Slowly add flour mixture and continue mixing. Add remainder of flour mixture until well blended, cover and refrigerate 30 minutes.
  5. Line a baking sheet with parchment paper. Divide refrigerated dough in half, then continue to divide in half again until you have 24 pieces. Remove Nutella mounds from freezer. Flatten cookie dough and place a Nutella mound in the center, wrap dough to conceal Nutella and place on baking sheet. Continue with the rest of dough. Place baking sheet in refrigerator and chill for 30 minutes.
  6. Preheat oven to 375f. Line baking sheets with parchment paper.
  7. Place cookie dough balls on baking sheet 2 inches apart. (I place 8 on each sheet). Bake 11-12 minutes. Allow cookies to rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
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No Flour Peanut Butter Cookies

Favorite no-flour cookies everyone will love!

Yiels: 3 dozen

Bake: 10 min

Ingredients:

2 cups peanut butter-I use the chunky

2 cups sugar

2 eggs

1 tsp vanilla

1/8 tsp salt

2 tsp baking soda

Directions:

  1. Preheat oven to 350F. Line baking sheets with parchment paper.
  2. In a medium bowl cream together peanut butter and sugar.
  3. Add eggs and vanilla. Stir in salt and baking soda until well blended.
  4. Pinch off dough and roll into 1 inch balls, place on baking sheet 2 inches apart. Flatten dough slightly, criss cross with the tines of a fork.
  5. Bake 8-10 minutes.
  6. Rest on baking sheet for 5 minutes, then transfer to a cooling rack.

Mexican Bakery cracked Pink Sugar Cookies (Polvorones) Pan Dulce

The closest to those pink sugar cookies from the bakery.

Growing up in Guadalupe, Az. we had Flores Bakery within walking distance. When I went to the Mexican bakery and couldn’t decide what to get, the pink fluffy crackly looking cookie was my favorite. These cookies are the closest to what I remember from the panaderia.

Yield: 3 dozen (3 1/2 inch cookies)

Rest: 1 hr

Ingredients:

3/4 tsp salt

1 tsp baking powder

2 tsp baking soda

4 1/2 cups all purpose flour

1 3/4 cup shortening

1 1/2 cup sugar

2 tsp vanilla

2 eggs

few drops red food color

decorating sugar crystals

Directions:

  1. In a mixing bowl whisk together salt, baking powder, baking soda and flour, set aside.
  2. In another large bowl cream together shortening and sugar. Add vanilla, eggs and food color. When mixture is creamy, add the flour mixture slowly, mixing well. Dough will be thick. Cover with plastic wrap and refrigerate 1 hr.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  4. Place decorating sugar in a small bowl. Roll 1/4 cup of dough (about 2oz) into a ball, roll top in sugar and place on baking sheet sugar side up. Place about 2 inches apart. Flatten each ball slightly with palm of hand. I bake about 8 on each sheet.
  5. Bake 12-14 minutes. Let cookies rest on baking sheet for 5 minutes then transfer to wire rack to cool. Repeat with rest of dough.

Do you remember this cookie from the Flores Bakery? Do you have a recipe that’s closer to the original? I would love the recipe. Keep me in mind.