I swear that the local kitchenware retailers have set a spy on me! It seems that every time I decide I need to add something to my kitchen cupboards, I begin a several-weeks-long search from shop to shop, eventually give up hope of ever finding the elusive ravioli stamp/pastry tamper/plastic pasta spoon… then suddenly find said object has appeared on the shelves of the first shop I checked. This time, it was a set of dry measuring cups.
I had to celebrate by baking something that was measured almost entirely in cups. This recipe is adapted from a cut-out cookie created by crepesofwrath. I went with the sugar-rolling thing like I do with lemon sugar cookies, simply because I was too
lazy busy to roll dough for cut-out cookies.
Makes about 4 dozen
1 2/3 cup all-purpose (plain) flour
1/2 tsp salt
1/2 tsp bicarb soda
115g butter, room temperature
1/4 cup white sugar
1/4 cup brown sugar
1 egg, room temperature
3/4 cup Nutella
1 tsp vanilla extract
1/3 cup white sugar, extra
Preheat oven to 190°C.
Whisk together flour, salt and bicarb soda. In the bowl of a stand mixer or with a hand mixer, cream butter and both sugars, then beat in the egg, then Nutella, then vanilla. Add the flour mixture and fold with a spatula in until just incorporated.
Place the extra sugar in a shallow bowl. Roll the dough into walnut-sized balls then roll the balls in the extra sugar. Place on parchment-lined baking trays about 3cm apart and press down slightly. Bake for 10-12 minutes, until set on the bottom.
Let the cookies sit on the tray for 2-3 minutes, then transfer to a wire rack to cool completely.