Tuesday, February 5, 2013
Happy World Nutella Day!
Is it a coincidence that I started SATW on World Nutella Day two years ago? I don't know but what a delightful coincidence! I love slathering a tablespoon of Nutella on a banana with my breakfast or as an add in to oatmeal or weekend french toast or cupcakes. Or you know, this way...
I'm a sucker for macadamia nut shortbread cookies and I thought the only thing that could make it better would be various add ons like melted peanut butter chips, peanut butter and of course Nutella. Since Valentines Day is coming up, I think this would be the perfect treat for your honey or kids or even yourself...in moderation of course. Let's do it...
Nutella Dipped Shortbread Cookies
(Makes 49 cookies)
2 1/4 cups all purpose flour
1 cup Imperial margarine, room temp (Real butter tastes better but I was trying to cut calories where I could)
1/2 cup light brown sugar, packed
1/4 cup macadamia nuts, ground
3/4 cups semi-sweet or milk chocolate chips
2 tbsp Nutella
1/2 cup Reese peanut butter chips (optional)
1/2 cup Planters creamy peanut butter (optional)
Preheat oven to 300 degrees.
In a large bowl add the butter and brown sugar and cream together.
You can buy macadamia nuts already chopped but I like mine ground a little finer. Then add to the dough and stir.
Add flour gradually and mix together until dough forms and chill for 15 minutes.
Divide the dough in half and I like to roll mine out on a Silpat. Roll to about 1/2" thick.
Using a small cookie cutter, make your shape from the dough. Carefully move it from the counter to a lightly sprayed cookie sheet or Silpat on a cookie sheet. Repeat until the sheet is full.
Poke one side of the cookie (the side that will be dipped) with a fork. Repeat with all cookies. Bake for 25 minutes in a 300 degree oven.
Ten minutes after the cookies have come out of the oven, put the peanut butter chips in a double boiler. Add a few shavings of paraffin wax and stir until smooth and turn the heat down to low.
Take a cooled cookie and dip half of the shape into the melted chips and put on a Silpat or wax paper. If you're a peanut butter fan, just repeat and call it a day. If you want to dip them with chocolately, Nutella goodness, put them in the freezer.
Repeat the process with chocolate chips. Add the wax and stir until smooth.
Grab the Nutella, try not to slam your face in the jar and measure out 2 tbsp and add to melted chocolate. Get the cookies from the freezer and dip the peanut butter chip dipped side in the chocolate and tap the excess off. Put them on a Silpat or wax paper to dry.
You can do all kinds of stuff like slather 1/4 to 1/2 tbsp of creamy peanut butter on the side then freeze for 15 minutes and dip them in the chocolate. Or if you're a Nutella glutton, slap 1/4 to 1/2 tbsp of Nutella on a side then freeze and dip 15 minutes later. Or if you want a more purist approach, don't do a filling and just dip it in the chocolate mixture and shake some sprinkles on it if you want.
These babies were delicious on their own or we used them as a topper for sundaes too when we got together with friends. The Mr loves them, I love them...I hope you will too!
Because of all of the variations nutritional info not provided but they go from 88 calories for a plain dipped shortbread to 135 for a 1/2 tbsp peanut butter dipped shortbread.
What's your favorite way to enjoy Nutella?
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