Nutella Drop Cookies (November's Secret Recipe Club)

 For the month of November I had the honor of meeting Sally from Bewitching Kitchen through the Secret Recipe Club.  I have often seen her gorgeous food throughout my travels in food blogging and have admired her adventure and passion that she shares with her food and her stories on her blog.  She is originally from Brazil but has had the opportunity to live in Paris, France along with the U.S. in California so her exposure to delicious foods has a very wide range.  You can see this clearly in her recipes that she shares with all of her tasty Brazillian recipes to her gorgeous breads - many of which came inspired from her life in France. 

Unfortunately, my time was limited in the kitchen today.  If I had had more time I would have made Sally's gorgeous Cinnamon Wreath bread.  Instead I made her delicious and very simple Nutella Drop Cookies.

 

 

 

 

 

In a jiffy these cookies came to life with just a few ingredients.  And as my oldest daughter exclaimed so well, "my goodness those cookies look like scoops of ice cream!"  As they did!  They held their "ice cream" shape perfectly even after they were baked.

 

 

 

 

A batch of these cookies would go perfectly with a hot cup of tea on a cold Winter night.  Tender in texture and sweet on the tongue.  I know you will enjoy this recipe just as much as I did!

 

 

 

 

Nutella Drop Cookies  

(recipe from Bewitching Kitchen)

 

Ingredients:

 

1 cup (2 sticks) unsalted butter, at room temperature

1/4 cup powdered sugar

1 tsp vanilla extract

2 cups flour

1/2 cup Nutella, at room temperature

powdered sugar for dusting

 

Directions:

 

1. Preheat oven to 350.  Line cookie sheets with parchement paper and set aside.

 

2. Cream together butter and powdered sugar until light and fluffy - about 3-4 mintues.  Add in vanilla extract and mix to combine.

 

3. Gradually add in flour until combined and then the Nutella.

 

4. Scoop cookie dough by the tablespoon or a small cookie scoop onto prepared cookie sheets.  Bake for 10-12 minutes or until cookie edges start to flatten slightly. Cool cookies 5 minutes before removing from sheets.  Once cookies are completely cooled dust with powdered sugar if you wish.  Store in an airtight container at room temperature.

 

Enjoy!

 

 

 

Happy Nutella Drop Cookie Baking!