Nutella-Stuffed Snowball Cookies Will Be The Star Of Your Holiday Cookie Swap
Yields: 3 dozen
Prep Time: 15 mins
Total Time: 1 hour
Ingredients
3/4 c.
hazelnuts
6 tbsp.
Nutella
1 c.
(2 sticks) unsalted butter, room temperature
1 1/2 c.
(175 g.) confectioners’ sugar, divided
1 tsp.
kosher salt
1 tsp.
pure vanilla extract
2 1/4 c.
(270 g.) all-purpose flour
Directions
Arrange racks in upper and lower thirds of oven; preheat to 350°. Toast hazelnuts on a baking sheet on top rack, tossing occasionally, until golden brown, about 8 minutes. Let cool, then finely chop.
Meanwhile, using a 1/2-tsp. measuring spoon, scoop 36 dollops of Nutella onto a parchment-lined baking sheet. Freeze until very cold, about 15 minutes.
In a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and 1/2 c. confectioners’ sugar until thoroughly combined, about 2 minutes.
Add salt, vanilla, and hazelnuts and continue to beat until nuts are distributed. Reduce mixer speed to low. Working in 2 batches, add flour, beating to blend and scraping down sides of bowl after each addition.
Scoop out 1 Tbsp. dough. Press your thumb into the center of ball to create a deep indentation. Place 1 chilled dollop of Nutella into the well, cover with dough, and roll into a ball. Arrange on a clean parchment-lined baking sheet. Repeat with remaining dough (you should have 18 balls total on 2 baking sheets).
Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden brown on the bottom, 10 to 12 minutes. Transfer to a wire rack and let cool.
Place remaining 3/4 c. confectioners’ sugar in a small bowl. Roll cooled cookies in confectioners’ sugar until coated.
Make Ahead: Nutella can be portioned and frozen 1 week ahead. If storing in the freezer for longer than a few hours, tightly wrap with plastic wrap. Cookies can be made 1 week ahead. Store in an airtight container at room temperature.
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