Sunday, August 12, 2012

Shelby Cookies

 I made Shelby Cookies for the first time today and they were FABULOUS!



Backstory: My  older son's (Ian) girlfriend (Shelby) is allergic to peanuts. My gallant son won't eat anything with peanuts or peanut butter for fear of causing her an allergic reaction. While she was home in Texas for summer break from college, I made a batch of peanut butter cookies just for him to enjoy while he was able. I got to thinking...hmmmm, wonder if this might work with Nutella (chocolate hazelnut spread)?

So today, I took my trusted peanut butter cookie recipe (originally from a Martha Stewart TV show years ago) and tailored it so Shelby could partake of their decadent yumminess. I must say, I am more than pleased with how they turned out. It's highly possible they are even better than the peanut butter variety.


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Shelby Cookies


Preheat gas oven to 350 degrees, electric to 325.


½ cup butter flavor shortening
1 cup brown sugar
1 large egg

½ tsp. vanilla

1 cup Nutella
1 ½ cup all purpose flour

1 tsp. baking soda
¼ tsp. salt

Sugar, for rolling and dipping fork. 

Using an electric mixer, cream shortening and sugar in a large bowl. Add  egg and vanilla and blend. Add Nutella and blend until mixed in.

Place flour, soda and salt in a medium bowl and whisk together until blended. Gradually stir flour mixture into Nutella mixture until fully incorporated.

Cover surface of dough with plastic wrap and chill in refrigerator.

Roll dough into 1 inch balls, roll in sugar and place on ungreased baking sheets. Press dough with a fork dipped in sugar, making a criss cross pattern.

Bake for 9 minutes. Allow to cool for a few minutes on baking sheets and carefully remove to wire rack to cool.

Makes 2 ½ dozen cookies.

2 comments:

  1. I think I may try these with turbinado sugar next time.

    ReplyDelete
  2. The turbinado sugar worked GREAT!

    ReplyDelete