A Christmas cookie swap is a time-honored and heartwarming celebration of the season. Try these Norwegian Chocolate-Hazelnut Cookies for your own cookie swap party.
Norwegian Chocolate-Hazelnut Cookies
Makes about 18 cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 (2.25-ounce) packages hazelnuts, toasted and finely chopped
- ½ cup chocolate-hazelnut spread*
- In a medium bowl and using an electric mixer at high speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla extract and egg, and mix well.
- With the mixer at the lowest speed, add the flour and salt, and blend until combined. Stir in the hazelnuts. Gather dough, and wrap with plastic wrap; refrigerate until firm, about 1 to 2 hours.
- Preheat oven to 350˚. Line a baking sheet with parchment paper; set aside.
- Roll dough into 1-inch balls, and place on the prepared baking sheet, spacing 1 inch apart. Using the bottom of a glass coated with flour, gently press cookies flat.
- Bake for 12 minutes, or until edges are lightly browned. Let cookies cool completely.
- Spread a thick layer of the chocolate-hazelnut spread on the flat side of one cookie; top with the flat side of a second cookie. Repeat with remaining cookies and chocolate-hazelnut spread. Store in an airtight container for up to 3 days.
*For testing purposes, our test kitchen used Nutella.