2012 cookie swap: Jo-Anna's candy cane crumble nutella cookies
- 1-¼ cup flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅔ cup cocoa
- ½ cup butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1-½ tsp vanilla
- ½ tsp hazelnut extract (optional) (I didn’t use it because I didn’t have any)
- ⅓ cup Nutella
- ⅓ cup milk
- 6 candy canes, crushed
1 For the fun part, put the candy canes into a ziplock bag, and using a heavy ladle (or hammer), crush the canes, but don’t pulverize them! Hammer out your holiday frustrations!! Crush. Crush. Set aside.
2 In a bowl, whisk together flour, baking soda, salt and cocoa. Set aside.
3 In another bowl cream together the butter and sugars, until smooth and creamy. Add the vanilla and hazelnut extract if you are using it. Mix well.
4 Add the Nutella and mix again until smooth.
5 To the Nutella mix, add the flour mix in 3 parts, alternating with the milk. Mix well.
6 Refrigerate your batter for at least 15 minutes. After the batter has cooled, it is ready to go.
7 Line a baking sheet with parchment paper. Then take 1 tablespoon of the batter and roll it into a ball, and space them about 1-½ inches apart. Lightly press down the ball. Bake for 10 minutes.
8 As soon as the cookies come out of the oven, make a well in the centre of the cookie with your finger, by lightly pressing down, and add about ½ tsp of the candy cane crumble. Let cool.