Are you looking for a unique take on the traditional Sable Cookie? Look no further my friends! Today I have joined a virtual Cookie Swap hosted by Julie at White Lights on Wednesday and have been partnered up with Meaghan from Un Assaggio. Meaghan and I exchanged our favorite cookie recipes and started baking. These beyond delicious Nutella Sable Cookies are ones that I know a few of my friends would absolutely die for! I can’t wait to share this Nutella sable cookie recipe with you because you are sure to love it as much as I do.
I simply followed all of the directions in making traditional Sable Cookies but instead of an egg wash and filling them with jam I used Nutella! The Nutella is the perfect addition to this sable cookie recipe, adding a rich and creamy hazelnut flavour. I love, love, love this combination.
Tips for Holiday Baking:
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that compliment each other and look good plated together. For example every year I like to make Candy Cane Brownies, Eggnog Cookies, Cranberry and Pistachio Shortbread and Peppermint Dipped Chocolate Cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
I found these cookies to be delicate and broke quite a few star tips in the making of them so I would suggest using a heart shaped or round cookie cutter to preserve cookie integrity. The light buttery flavour combined with the Nutella is absolutely divine though.
How to make Nutella sable cookies:
- In the bowl of your electric mixer, beat butter and sugar until light and fluffy.
- Add the egg and vanilla extract and beat until blended. In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
- Transfer the dough to a lightly floured work surface knead the dough a few times to bring it together.
- Wrap in plastic wrap and refrigerate until firm (approximately one hour).
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper and set aside.
- Remove dough from the refrigerator and place on a lightly floured work surface.
- Roll out the dough until it is 1/4 inch thick.
- Cut out the cookies, placing them on the prepared sheet.
- Cut half as full stars and cut the other half as stars with a smaller star cut from the centre.
- Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
- Bake cookies for 12-14 minutes.
- Dust the star cut out cookies with icing sugar, spread about 1 tsp of Nutella in the centre of the full cookie and top with the sugar coated cookie.
In a separate bowl, whisk together the flour, baking powder and salt.
Have you tried any new cookie recipes recently?! Please share in the comments…