I must be in a chocolate and nut mood this year. After looking at the cookie recipes I’ve been posting since the beginning of the year most have some type of chocolate and some type of nut. OK, guess I’m going to have to challenge myself next week. Lucky for me the guests here at Foxfield Inn like chocolate and nuts.
Chocolate Hazelnut Pinwheel Cookies
1 1/4 cup all-purpose flour
6 tablespoons cold butter, diced
1/2 cup granulated sugar
1 egg yolk
3-4 tablespoons milk
1/3 cup chocolate hazelnut spread
1/4 cup ground hazelnuts
Combine flour, butter and sugar in food processor. Pulse until until crumbly. Add egg yolk and 3 tablespoons of milk. Pulse until it
forms a ball. Add the additional tablspoon of milk if needed.
Roll dough between two sheets of parchment paper into an 8×12 inch rectangle. Remmove top sheet of parchment and spred the dough with the
chocolate hazelnut spread. Sprinkle the ground hazelnuts on top.
Roll the dough jelly-roll style using the long side. It is easier to roll using the parchment paper as an aide. If the dough is too soft
to roll put it in the refrigerator for an hour and try again.
Once the dogh is rolled into a log wrap it in plastic wrap and put it in the refrigerator for one hour.
Preheat oven to 350F while dough is chilling. Line baking sheets with parchment paper.
Remove plastic wrap from dough log and slice into 1/4 inch slices. Place the cookies on the prepared baking sheets.
Bake the pinwheels for 15 minutes – rotating pan half-way through baking time. Remove from oven and cool on a rack.
Dan & Kathryn