Nutella-Stuffed Hazelnut Snowball Cookies

Nutella-Stuffed Hazelnut Snowball Cookies


The holiday cookie-tray favorite gets an revolutionize subsequent to roasted hazelnuts and chocolaty Nutella centers. Pop the Nutella in the fridge at least an hour or two in advance you trigger get going mixing the dough so its nice and cold—this helps to allowance it in place during shaping and baking. The recipe is a Yummly original create by [Sara Mellas](

The ingredient of Nutella-Stuffed Hazelnut Snowball Cookies

  1. 4 ounces roasted hazelnuts
  2. 1 cup unsalted butter softened
  3. 3/4 cup powdered sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 1/2 teaspoon salt scant
  6. 2 cups all object flour
  7. 2/3 cup Nutella spread, cold
  8. 1 1/2 cups powdered sugar

The instruction how to make Nutella-Stuffed Hazelnut Snowball Cookies

  1. Line 2 sheet pans with parchment paper.
  2. Very finely chop nuts; set aside. (You will have about 1 cup.)
  3. Put butter, powdered sugar, vanilla, and salt in a stand mixer bowl. Beat with a mixer on low speed to blend, then beat on medium speed until smooth and creamy. Add flour and continue beating on low speed until a stiff dough forms, scraping bowl as . needed. Add chopped nuts and mix for a few seconds longer to distribute them throughout dough.
  4. Divide dough into 32 balls, using 1 tablespoon for each, and arrange them on 1 of the sheet pans.
  5. To create the Nutella centers, flatten a ball in your palm into a 1/2-inch-thick disk. Spoon a scant teaspoon of cold Nutella into the center of the disk and enclose the dough around it. Gently roll the dough back into a smooth ball. Return ball to the baking sheet and repeat with remaining dough and Nutella. (Pro Tip: Using cold Nutella makes shaping the cookies clean and easy, and also helps keep it from leaking out during baking.)
  6. Transfer baking sheet to the freezer for 15-20 minutes for dough to firm up.
  7. Preheat oven to 350u00b0F.
  8. Remove baking sheet from freezer. Transfer half the cookies to the second baking sheet and adjust cookies so theyre spaced about 1 inch apart.
  9. Bake cookies on racks in upper third and lower third of preheated oven for 8 minutes. Switch pan positions, then continue to bake cookies until theyre light golden at the bottom edges, 6-8 minutes.
  10. Check to see that cookies are done. Remove from oven or add time as needed.
  11. Let cookies cool on pans 5 minutes.
  12. Place powdered sugar in a large bowl. Roll each warm cookie in powdered sugar, then transfer to cooling racks. The sugar will appear to melt into the cookies.
  13. Let cookies cool completely (at least 1 hour). Roll once more in powdered sugar. This time, the sugar will remain on the cookiesu2019 surface.
  14. Serve cookies; or store in an airtight container at room temperature up to 3 days, or in the refrigerator for 5 days. Bring to room temperature before serving.

Nutritions of Nutella-Stuffed Hazelnut Snowball Cookies

calories: NutritionInformation
carbohydrateContent: 150 calories
cholesterolContent: 18 grams
fatContent: 15 milligrams
fiberContent: 8 grams
proteinContent: 1 grams
saturatedFatContent: 1 grams
sodiumContent: 5 grams
sugarContent: 40 milligrams
: 12 grams

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