Ingredients for Cookie
1 cup (2 sticks) salted butter, at room temperature
1/4 cup confectioners’ sugar [powdered sugar]
2 teaspoons pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Place an oven rack in the center of the oven.
Preheat the oven to 350 degrees F.
Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes.
38-40 cookies per batch
Step 1: Step 1 for Making Batter
Beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Then add in the vanilla.
**Again I am making a double batch so you will see double the butter and sugar in my photo
Step 2: Step 2 for Making Batter
***Note: I like to sift my flour but this is not necessary, it is just a baking step that I like to take
Step 3: Step 3 for Making Batter
Beat in the hazelnut spread until your batter turns a yummy chocolate color!!
***Again, a double batch will take one 13oz tub of Nutella & that is what you see in the photo.
Step 4: Time to Create Your Drops and Let the Oven Work It's Magic!!
Note: For smaller drops use a teaspoon worth of batter. This will also create more of a yield in your cookies. I've done that when I made one batch at a time to get more out of the batter. At Christmas we like to make them a bit bigger. *smiles*
****My baking sheet was able big enough for me to do 3 rows of 5 so a total of 15 cookies per sheet.
Step 5: Bake 10-12 Minutes at 350 Degree F
Cool for 5 minutes on baking pan and then transfer to a wire rack to cool completely, about 30 minutes.
Store in an airtight
Try plain or enjoy by rolling generously in confection sugar.
Merry Christmas the Italian way with these delicious Hazelnut Drop's!!