Ingredients

The following ingredients have 4 Servings
  • For the chocolate dough:
  • ½ cup butter (or margarine)
  • ¾ cup granulated sugar
  • 1 egg
  • 1 Tbsp milk (or almond milk)
  • 1 tsp vanilla extract
  • 1 ¼ cups all purpose flour
  • 1/8 cup cocoa powder (I prefer Hershey’s Special Dark)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • For the white chocolate drizzle:
  • ½ cup white chocolate chips
  • 2 tsp vegetable oil
  • Nutella for filling

Instruction

  • To make the dough: Beat the butter and sugar together until smooth. Add egg, milk and vanilla until mixed thoroughly. Sift together the flour, baking powder, cocoa powder, cinnamon and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
  • Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm.
  • Chill dough for at least 1 hour or up to 24 hours.
  • To make the cookies: Preheat the oven to 400 degrees.
  • Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.
  • Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
  • Fill cookies with scant 1/2 tsp nutella.
  • Bake for 7-9 minutes. Allow cookies to cool completely.
  • To make white chocolate drizzle: Place white chocolate and vegetable oil in a small glass bowl. Heat in the microwave at 30 second intervals until melted. Mix until completely smooth.
  • Use a fork or a small plastic squeeze bottle to drizzle white chocolate sauce back and forth on cookies. Allow to dry completely on a cooling rack before serving or packaging.
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