Cake Cookies with Nutella Frosting
{makes about 20 cookies, recipe adapted from Baker by Nature}
cookies:
4 cups unbleached cake flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup salted butter, room temperature
1 & 1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
Nutella frosting:
1 cup unsalted butter, room temperature
1 pound powdered sugar
1/2 cup dutch-process cocoa
1/8 teaspoon kosher salt
1/4 cup milk
1/4 teaspoon almond extract
3/4 cup Nutella
Line two cookie sheets with parchment paper. Preheat oven to 375.
Whisk together the cake flour, baking powder, and salt.
In a large bowl of an electric mixer, beat the butter and sugar together until combined and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl as needed. Beat in the extracts.
In three additions, add the flour, alternating with adding the sour cream. Scrape down the bowl after each addition and mix just until combined.
[note: Check the ingredients on your sour cream. I'm a big fan of Daisy brand. Look at that ingredient list: cream.]
Scoop the batter onto the cookie sheets using a 1/4 cup measuring cup. With damp fingers, press the cookie dough into a circle about 3" across.
Bake 15 minutes or until the tops spring back with lightly touched. Remove to a wire rack to cool completely.
Make the frosting:
In a large bowl, beat the butter until fluffy. On low speed, add the powdered sugar, cocoa, and salt and mix until combined. (It will look dry.) Mix in the milk and almond extract. Then, mix in the Nutella, beating until well combined and fluffy.
Spread the frosting onto the cooled cookies using an offset spatula.
