I had some Nutella left with me which I had been intending to use for long. I had seen an interesting Nutella pinwheel cookies recipe on sinfoodie and purplefoodie’s site. Being the no-egg person, I thought I’ll pick up an eggless cookie recipe and make the pinwheels. So I took out Nita Mehta’s Chocolate chip cookies recipe and combined it with pinwheel recipe without applying much brains The Choco chip cookie recipe had a little rice flour for crispiness. So when I froze the dough and started rolling it, it crumbled apart. But hellbent I was on making it a nutella based cookie somehow. So I made a well in the cookies and filled them up with nutella upto my heart’s content and ended up making my first ever thumbprint cookies Though these taste quiet good, the only issue I see was I shaped them too big which made them quiet filling. They would be really great if you make them small and ‘popable’ which can be had in one go. Nevertheless they hold their place in the taste department. So here it is:
75 gm white butter (about 1/2 cup), softened
6 tbsp castor sugar
1 tsp Vanilla essence
1 cup All purpose flour
1/2 tsp baking powder
2 tbsp rice flour
8-10 tsp Nutella
- Preheat the oven at 160C.
- Cream the butter and sugar in a bowl till light and fluffy.
- Add vanilla essence and mix well.
- Sift APF, baking powder and rice flour. Add to the sugar mixture and mix to form a soft dough. If the dough seems too soft to handle, roll it in a cling foil and keep it in fridge for 10-15 minutes.
- Make small balls from the dough about 3/4 inches in diameter. Make an indentation in the ball with your finger. Press the walls a little bit to make it thinner.
- Pour Nutella in the well. Let it fall loosely in the cookies. Stray drops around the edges only makes them more attractive Keep these cookies in the freezer for 10-15 minutes to set them.
- Arrange them in a lined cookie tray and bake for 20-25 minutes or till the edges are golden brown.
- Take them out and place on a wire rack to cool. Store them in an airtight container.