Peanut Butter & Nutella Cookies.

I'm beginning to test new cookies recipes that I'm interested in added to my Christmas baking list....a list I have a strong urge to actually get started on right now.  I usually wait until after Thanksgiving.  But I do have some cookies that freeze really well and would allow me to get a head start without losing quality.  And I'll start gifting them in only 5-6 weeks.  And I'll easily make at least 15 different cookies/candies.  I'm starting to feel  pressure!!  Maybe I can wait at least another week!

 So back to the most recent test addition to my baking list.

Peanut butter + Nutella = DELICIOUSNESS.  Seriously.


Peanut Butter & Nutella Cookies

(Recipe Adapted from Deligtful Bitefuls)
1/2 cup butter (softened)

3/4 cup creamy peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 3/4 cups flour
1/2 up nutella

Cream butter, peanut butter, and sugars.  Add egg and vanilla, mixing until combined.  Mix in flour and baking soda.  Swirl nutella thru dough using a butter knife.  Chill dough for 10-5 minutes.  Roll into balls and place on cookie sheet.  Use a fork and press down the balls in both directions to lightly flatten.  Bake in a 350 degree oven until edges are just starting to brown (about 8 minutes).  Cool on cookie sheet for a few minutes before transferring to a cooling rack.

Although the Nutella flavor is not overwhelming, it's there and it makes these cookies.  Go ahead.  Make them.  Try to eat just one.

Gingerbread People

 

6 Tbsp butter softened
3/4 c packed dark brown sugar
1/2 c molasses
1 egg
2 tsp vanilla extract
1 tsp grated lemon peel
3 c. all-purpose flour
3 tsp ground ginger
1 1/2 tsp baking powder
1 1/4 tsp ground cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves

Icings and candies of your choice.

1) In a large bowl, cream the butter and brown sugar until light and fluffly. Beat in the molasses, egg, vanilla and lemon peel. Combine the flour, ginger, baking soda, salt and cloves; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.

2) On a lightly floured surface, roll out each portion to 1/4" thickness. Cut with a floured 4" gingerbread boy cookie cutter. Place 2" apart on greased baking sheets. Reroll scraps.

3) Bake at 350 degrees for 7-9 minutes or until the edges are firm. Remove to a wire rack to cool completely. Decorate as desired.