This year, for the first time ever, I hosted a cookie exchange party. For those that are not familiar with the concept – each guest brings a set number of cookies and we split them between ourselves. Oh, and I put together a little recipe booklet with all of our recipes. We had so much fun that we decided that this will be a yearly event.
This butter cookie nutella pinwheel recipe makes about 4 dozen cookies. You can freeze the unbaked logs for 2 weeks. Simply add 3 minutes to the baking time.
Nutella Pinwheel Cookies
Yields 4 dozen cookies
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 egg yolks
- 2 teaspoon vanilla
- 2 ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup Nutella, divided
- In a large mixing bowl, cream the butter and sugar together for a few minutes. Then mix in the egg yolks and vanilla.
- Sift-in the flour and salt and mix gradually until the dough becomes soft.
- Shape into two rectangles and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- Unwrap one rectangle of dough and place on parchment paper. Cover with plastic wrap and roll into ¼” thickness and about 10″ x 8″ rectangle.
- Remove the plastic wrap spread ¼cup of Nutella on the dough leaving a ¼” edge all around. Using the paper to help, roll the dough from the longest side to form a tight log. Repeat with the other rectangle. Refrigerate overnight.
- Preheat oven to 350ºF and line your baking sheets with parchment paper. Unwrap the log and slice into ⅓” slices. Bake for about 10 minutes or until lightly golden around the edges. Once bake let cool on the cookie sheet for a few minutes then transfer to a cooling rack.
some of my unbaked cookies looked like ears
Recipe adapted from the Galley Gourmet