Makes two dozen cookies
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
14 tablespoons (1 1/2 sticks +2 tablespoon)
unsalted butter at room temperature
1/4 cup sugar
1 cup full fat sour cream
1 cup chocolate hazelnut spread, such as
Nutella, for spreading
Powdered sugar for sprinkling
- Combine the flour, baking powder and salt in a medium bowl
- Using a handheld mixer and a separate medium bowl or stand mixer fitted with a paddle attachment, beat together the butter and sugar. Add the sour cream and beat until combined.
- Add the sour cream mixture to the flour mixture and beat until just combined.
- Wrap in plastic wrap and place in the refrigerator to chill for 20 minutes.
- Preheat the oven to 375°F. Unwrap the dough and divide into two equal pieces.
- Roll each piece of dough into a rectangle, around 8 x 14. Spread the chocolate hazelnut spread evenly across one rectangle.
- Working from the longer end, firmly roll up the dough (not too loosely, as you might for cinnamon rolls or Babka.) As you roll up the dough, create more of a square shaped log, not perfectly round. Repeat with the other piece of dough.
- Place each roll on a baking sheet lined with parchment.
- Using a sharp knife, cut indentations spaced 1 inch apart (not cutting all the way through the cookies, just through the top.) This step will make it easier after the rolls are baked to cut them into pieces.
- Bake for 26 to 28 minutes, until slightly golden. You can rotate the baking sheets halfway through for more even baking.
- Remove from the oven and let cool slightly. Sprinkle all over with powdered sugar. Slice through each slit to separate into cookies