Ingredients:
-1/2 cup butter, softened but not melted-1/2 cup brown sugar
-1/2 teaspoon salt
-1 teaspoon vanilla
-1 to 2 tablespoon milk (so mixture can be easily rolled into balls)
-1 to 1/2 cups Gold Medal flour
-sugar powdered (to coat cooled cookies)
FILLING:
- Nutella
- cherries
2- Using a spoon, put dough into palm of hand and roll between palms to form a 1 inch to 1-1/4 inch ball. Place balls on ungreased cookie sheet.
3-With thumb, form deep indent in each cookie. Bake at180 degrees for 15 minutes until firm but not brown. Remove cookies from sheet to a cooling rack and cool completely.
4-When cookies are cool, roll them in powdered sugar to coat thoroughly.
5- Using a pastry bag or small spoon, fill each cookie indent with a mound of nutella.
Allow nutella to set a few minutes, then add cherry to top of each cookie. Serve immediately
- Nutella
- cherries
Directions:
1-In a stand mixer, cream softened butter with the brown sugar. Add salt, vanilla and 1 Tbsp milk, and mix until well blended. Add flour and mix until mixture forms coarse crumbs that stick together.2- Using a spoon, put dough into palm of hand and roll between palms to form a 1 inch to 1-1/4 inch ball. Place balls on ungreased cookie sheet.
3-With thumb, form deep indent in each cookie. Bake at180 degrees for 15 minutes until firm but not brown. Remove cookies from sheet to a cooling rack and cool completely.
4-When cookies are cool, roll them in powdered sugar to coat thoroughly.
5- Using a pastry bag or small spoon, fill each cookie indent with a mound of nutella.
Allow nutella to set a few minutes, then add cherry to top of each cookie. Serve immediately
