Prep 25 mins
Cook 12 mins
I was a bit skeptical of this 3-ingredient recipe, but curious enough to try it. This was certainly a case where curiosity paid off--these are wonderful little cookies! The recipe was published in Food & Wine's 6th edition of "Best of the Best-The best recipes from the 25 best cookbooks of the year". It was taken from Rozanne Gold's "Desserts 1-2-3". (Be sure to use the self-rising cake flour called for, not self-rising all-purpose flour.)
- Preheat oven to 375°F.
- Mix 1/2 cup Nutella and the egg with an electric mixer until well combined. Slowly add 1 cup of flour until a wet dough is formed. Transfer the dough to a flour-dusted board.
- Knead gently, adding a bit more flour if necessary; dough will be sticky. Roll dough into 18 balls, flouring your hands as needed to make rolling easier. Place on parchment-lined baking sheet, several inches apart.
- Bake 12 minutes. Let cool 10 minutes. Split cookies in half horizontally using a sharp, serrated knife (see note below). Spread bottom with 1 teaspoon Nutella, replace top and press firmly. Let cool completely. Store in a tightly covered tin.
- Note on flour: I didn't have self-rising cake flour, so I mixed 1 1/2 teaspoons baking powder and 1/2 teaspoon salt with regular cake flour before adding it.
- Note on splitting the cookies: I had a problem with a couple of the cookie tops breaking a bit when I first started cutting them. I then tried it this way and had no more problems: turn the cookie on its side and carefully score the entire outside edge while turning it like a wheel, then gently cut the rest of the way through the middle.
My review is proof that these are an excellent cookie. Even with challenges, these cookies are still incredible. It is a long story, but please bare with me...I was in a hurry when I got home from work on Valentine's Day night. I had decided that instead of one simple appy for dinner with Hubby, I would make just a couple pieces of 3 different recipes. Crazy, I know, but I was craving one thing; he was craving another...you know how it goes. So, anyway, I quickly whip up these cookies for dessert, only to realize after the cookies are in the oven that I used regular flour instead of self-rising. The cookies didn't puff as they baked; they stayed round little balls. So, as I pulled them from the oven, I hit each one with the rounded handle end of my citrus reamer to make them crackle a bit and form an indention in the middle (like a thumbprint cookie). Then, I filled the indention with Nutella and dusted with powdered sugar. It worked. The cookies were saved, and we had a perfect little sweet spot to end our Valentine's dinner. I have submitted a photo of my "flop" for your viewing pleasure. LOL
i tried these but left them to long to slice so just sandwiched them together they went down a treat:) i tried them again (next day) but replaced the nutella with a shop bought banoffe spread they where amazing
These are pretty darn good!! I dont think I would eat them with out the filling in them because they are a bit plain, but with the filling they are AWESOME!!!