These tea cake cookies utilize chocolate hazelnut spread for the cookie batter. If you don’t have a hazelnut spread readily available, such as Nutella® or the new Jif® Hazelnut Spreads, you could substitute ground almonds.
Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.
In medium bowl, sift together the flour and salt. Set aside.
In large bowl, combine the butter, granulated sugar, chocolate hazelnut spread and vanilla. Beat until smooth, about 1 minute. Add the flour mixture and stir until the soft dough comes together in large clumps.
Roll a level tablespoon of dough between your palms into a 1-inch ball. Place the balls 1 inch apart on the prepared baking sheet.
Bake for 20 to 25 minutes, or until the bottoms are light brown and the tops are lightly colored. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Sift confectioners’ sugar and ground cinnamon together into a bowl. Gently roll the cookies in the cinnamon-sugar mixture to coat them evenly. Store in an airtight container at room temperature for up to 3 days.
Adapted from Cookie of the Day: Russian Tea Cakes.
Ingredients:
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup butter, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla
3/4 cup chocolate hazelnut spread
1/2 cup confectioners’ sugar
3 tablespoons ground cinnamon
Number of servings: 24
Cooking time: 20 minutes
