I recently discovered Nutella.
Come on, it can't be that bad for you, right? It's a "hazelnut spread" made with skim milk.
Let's get real. It's the result of peanut butter and chocolate having a wild night together and making a love child.
Was that too graphic of a way to describe it? Probably. You get my drift, though. This stuff is GOOD. And one of my best friends, Christina, is obsessed with this stuff. She was always eating out of a jar freshman year of college. She goes into detail about the role Nutella will play on her honeymoon.
Okay, that really was TMI. Forgive me. Let's move on.
So it's almost Christina's birthday, and 2,000 miles between us is not a good enough reason for me to not bake for her.
That's where the Nutella reese pinwheel cookies come in. Let's go ahead and dive in.
What you'll need:
1 stick butter, softened
½ cup sugar
1 egg yolk
1 tsp vanilla extract
1 cup flour
1/2 cup Nutella to spread. NOTE-If you want beautiful cookies, use only 1/4 cup Nutella and no Reeses pieces.
But that's not fun, is it?
You don't want to do that, now do you?
While that's getting cool, roll out a long piece of wax paper.
Truth time: I used the roller, sure, but I ended up using my hands at the end. Did my fingerprints incased in the dough give it away?
Sorry, bad picture.
Are you excited yet?
You did it!
Go ahead and have a spoonful of Nutella to reward yourself.
Now, I will preach this until the end of time. EVERY OVEN IS DIFFERENT. You have to treat baked goods like you would a 2-year-old: check on it every 5 minutes.
I think my oven is a little...slow.
Yes, these are messy. No, they are not beautiful.
But neither was I.
Now look at me.
Okay, not the best argument. But these are delicious, especially right out of the oven.
Love and Nutella,