I have this habit of giving everything around me some sort of nickname. I guess it’s a sort of language of mine…a world filled with randomly named things all just slightly off. When I first came across this recipe for Nutcrackle Nutella Cookies, I immediately renamed them Nutcrackers. It was just so much more, ME! There I go again...hide your babies else they may be renamed!
When it comes to Christmas cookies, these little Nutcrackers have all the qualities needed for a show stopping dessert. Festive name (thankyouverymuch), lots of nuts, crowd-pleasing Nutella flavor, and last but certainly not least, stunningly good looks. How much more gorgeous could one little Christmas cookie be? I love their crackly white snowy shells.
As if you need more convincing of how truly delicious they are; did I mention the Nutella? Thank you little Nutcrackers for becoming yet another Christmas cookie to crave!
photos by Freutcake
Nutcracker Cookies- adapted from Hungry Rabbit & Cook’s Illustrated
makes 36 cookies
3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
1-¼ cups Nutella
4 tablespoons unsalted butter, softened
1-¼ cups (8-¾ ounces) granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
⅓ cup whole milk
1 cup hazelnuts, toasted and chopped fine
1 cup (4 ounces) confectioners’ sugar
Directions:
1. In a large bowl combine flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk alternating (ending with flour), and mix until just combined. Fold in chopped hazelnuts and refrigerate dough until firm, about 1 hour in mixing bowl.
2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line baking sheets with silpat or parchment paper.
this is lemonade says
No! I like Nutcrackle 🙂 So cute - these cookies sound like they're tasty, but it's the lovely crackly texture highlighted by the confectioner's sugar that creates that enticing look ...perfect! One question - does the confectioner's sugar not melt into the cookie dough before baking? Did you have to do anything afterwards to touch them up and enhance the white bits?
freutcake says
No touch up needed! Just make sure to roll them in a generous amount of powdered sugar before baking and they will look just like this!
this is lemonade says
OK! Thank you 🙂
jacquelyn | lark&linen says
These sound ridiculous!!
freutcake says
Ridiculously good you mean. 😉
jacquelyn | lark&linen says
That's exactly what I mean!
freutcake says
haha!
Sheri Burg says
Well I know what I am making for my Christmas cookie's this year!!! They look delicious, thanks Leah! Wishing you a wonderful holiday!
Best wishes,
Sheri
http://www.createdecorateandinnovate.blogspot.com
http://www.pompanobeachgardening.blogspot.com
freutcake says
Happy Holidays to you Sheri! Enjoy the cookies. 🙂
christin says
I really, really want to eat these. Really.
freutcake says
Haha Christin...you have to make them. So good.
Wil Harris says
Love the nickname! They look so delicious and I love that each one is a little different, kind of like a snowflake.
freutcake says
Definitely like snowflakes!
christmaskitty says
I love nutella! Yum yum yum. I hope you bake me some 🙂
freutcake says
I'm bringing some over tonight! 😉
onceuponarecipe says
Cute! They look delicious too!
COMMODORE says
Especially good dunked in milk