Chocolate Hazelnut (Nutella) Cut-Out Cookies
{amount depends on size of cutter and thickness of cookie}
2 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 cup cold salted butter, cut into chunks
1 cup sugar
1/2 cup Nutella (chocolate-hazelnut spread)
1 egg
1 teaspoon vanilla
Line cookie sheets with parchment. Preheat oven to 350.
Whisk the flour, cocoa, salt, and baking powder together. Set aside.
Cream the butter and sugar together until fluffy. Add the Nutella and mix well, scraping sides and bottom of bowl. Add egg and vanilla and mix again.
In three additions, add the flour mixture on low speed. Mix just until combined, scraping down the bowl as needed.
Divide the dough in half and form into discs. Wrap the discs in plastic wrap and refrigerate for 30 minutes.
Stir together a bit of flour and cocoa powder. Use this to dust work surface, rolling pin, and cookie cutters. Roll the dough to 1/4-3/8" thick. Cut using cookie cutters.
Place on prepared sheet and freeze for 5-10 minutes prior to baking. This will help the cookies to hold their shape.
Bake for 9-12 minutes, depending on size of the cookie. Do not overbake. The cookies should appear soft on the tops. Cool on the sheet for 1-2 minutes, then remove to a cooling rack to cool completely.
Please visit the full blog post for more photos and details: http://www.bakeat350.net/2019/02/deep-lilac-and-rose-gold-hearts-nutella-cut-out-cookies.html
