Life is too short to be square. That’s why all the good things in life are round – like cookies! How many square cookies really come to mind? I mean, okay, yes, there are square cookies but the best kinds (chocolate chip, oatmeal raisin cookies, ginger molasses cookies, snickerdoodles, macaroons, macarons, etc etc) are all round, or at the very least spherical. Anyhow, let’s not get philosophical right now, but the bottom line is that these nutella pinwheelies are one of the most delicious and perfect things that could come in a round package. They are super easy to make – and a recipe that gives you the chance to lick a nutella covered spoon is the best kind of recipe. Enjoy the simple things in life – enjoy these nutella pinwheelies.
Pssssst, this makes a LOT of cookies. Feel free to halve, although more cookies = more fun =)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cup softened butter
- 2 large egg
- 1 tsp salt
- 3 cups flour
- 1 cup nutella or any other chocolate hazelnut spread
- In a bowl, beat the sugar, vanilla sugar if using, and egg together on medium until incorporated.
- Now is the time to add the vanilla extract if that’s what you have on hand.
- Cream in the butter, and beat on medium-high until it is nice and smooth.
- Slowly, add in the flour and salt, and continue mixing until a soft dough forms.
- Scrape off the sides, and using your hands, form the dough into two disks. Wrap in plastic wrap and refrigerate for 10 to 15 minutes.
- Take the dough out of the fridge and start rolling one disk out on a well-floured surface.
- Try to shape the dough into a rectangle, going no thinner than 1/4 inch.
- Cut the large rectangle in half. Using half the nutella, spread it evenly over both rectangles, trying not to go too close to the edge, or else it’ll make a huge mess.
- Slowly, starting with the long edges, roll the dough into a firm log. Make sure to seal the edges – you can easily do that with your fingers, since the buttery dough is easily manipulated. Repeat with second rectangle.
- Cover the logs and refrigerate for another 20 minutes. This will make sure that, once cut, the cookies will keep their pretty swirls.
- Repeat steps 6 through 10 with the second disk of dough.
- Preheat your oven to 350F. Prepare your baking sheets by lining them with parchment paper or using a silpat.
- Cut the logs into 1/2 inch pieces, and place onto a prepared baking sheet. Bake in the middle of the oven for 12 minutes for a chewy cookie, or 15 minutes for a crispier one.
- After your timer goes off, remove from the oven and let the cookies rest for a minute or two before removing them and placing them onto your cooling rack.
- Enjoy with a nice cold class of milk.