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Nutella Peanut Butter Pillows recipe & photo by Valerie Catrice makes about 20-28 cookies 1 cup of all-purpose flour 1 /3 cup of cake flour (or use 1/3 cup of cocoa powder for an extra chocolate kick) ½ teaspoon of baking Soda 1 teaspoon of sea salt ½ cup (1 stick ) butter at room temperature ½ cup of granulated sugar ½ cup of packed light brown sugar 1 egg 1 teaspoon almond extract ½ cup of smooth peanut butter for the filling ¼ cup of smooth peanut butter ¼ cup of Nutella ¼ teaspoon of sea salt 1 tablespoon of cocoa powder 3 tablespoon of granulated sugar 3 tablespoonof confectioners sugar for the toppings ¼ cup of finely ground, roasted peanuts ¼ cup of granulated sugar ½ teaspoon of ground cinnamon ½ teaspoon of sea salt

1. Preheat the oven to 375° F. Line cookie sheets with parchment paper. 2. In a small bowl, sift the flours and baking soda together. Whisk in the sea salt and set aside. 3. In a large bowl, cream the butter. Add the sugars and beat at medium speed for about 2-3 minutes. Add the egg and beat until well combined. Scrape down the sides of the bowl and beat in the almond extract and peanut butter. Add the flour mixture a little bit at a time. Be careful not to over mix. Stop beating when all the flour streaks are gone. Cover and refrigerate for an hour while you make the filling and topping. 4. To make the Nutella filling, combine all ingredients and mix well. You should be able to easily roll the filling into ball forms. If it is too sticky add more confectioners sugar. Set aside until ready to use. 5. To make the topping, mix all the ingredients into a shallow bowl and set aside. 6. Measure out 2 level tablespoons of the chilled cookie dough. Roll into a ball and flatten out onto the parchment paper. Roll some of the Nutella dough into a smaller ball and place on top of the cookie dough, press in slightly. Gently fold the cookie dough over the Nutella so it is completely covered. Carefully roll into a ball and roll the ball into the topping so it has a nice coating. Place ball back onto the parchment paper and lightly press down with the bottom of a glass. 7. Place cookies about 2 inches apart. Bake for 8-10 minutes or until the edges are a light gold.

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FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.

FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.