Cupcaitering

Monday, October 11, 2010

peanut butter and nutella thumbprint cookies

Just a quick post to wrap up the series of tea party recipes.  I was looking out for gluten-free recipes for the tea party when I stumbled on this gem. These cookies are super tasty, have so few ingredients and were a snap to pull together. They were perfect for providing a gluten-free option and quick so I could continue on to make many more baked goods. 



Peanut Butter and Nutella Thumbprint Cookies
from bell’ alimento

Ingredients
1 cup creamy peanut butter
1 cup sugar
1 large egg – beaten
1 teaspoon salt
1 teaspoon baking soda
9 teaspoons Nutella

Directions

1. Preheat oven to 350 degrees.
2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.
3. Measure approx 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approx 1″ apart.
4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.
5. Transfer cookies to a cooling rack and allow to cool before enjoying.

Paula’s trick (I can attest that it actually works!): The dough is going to be sticky, that’s just the way it is. I have a little trick that works every time. I put the dough into a sheet of parchment paper and shape it into a log. I roll it up like a piece of candy and pop it into the freezer for 3-4 minutes, take it out and slice it. Works likes a charm. Just DON’T leave it in there too long or the dough will fall apart {trust me, I know LOL)

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