Chocolate Hazelnut Pinwheels

This yummy chocolate cookie recipe will stand out on any dessert table. These pretty chocolate cookies are a guaranteed hit.

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  • Makes: 32 servings
  • Serving Size: 1 cookie
  • Makes: 32 cookies
  • Prep: 40 mins
  • Chill: 1 hr 30 mins
  • Bake: 9 mins 350°F per batch

Chocolate Hazelnut Pinwheels

Directions

  1. In a large bowl beat butter and cream cheese with a mixer on medium to high 30 seconds. Add the sugar, baking powder, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg and vanilla until combined. Beat in flour and cocoa powder. Divide dough in half. Cover and chill 1 1/2 hours or until dough is easy to handle.
  2. Preheat oven to 350 degrees F. Roll each half of the dough into a 10-inch square. With a pastry wheel or sharp knife, cut each square into sixteen 2 1/2-inch squares. Place squares 1 inch apart on an ungreased cookie sheets. With a knife, cut 1-inch slits from each corner to center. Spoon 1 tsp. of the chocolate-hazelnut spread in each center. Fold every other tip to center to form a pinwheel. Lightly press a hazelnut into the center where the corners meet.
  3. Bake about 9 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet 1 minute. Remove; cool on wire racks.

From the Test Kitchen

To Store:

Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or refrigerate for up to 1 week or freeze for up to 3 months.

*Tip:

To toast hazelnuts, preheat oven to 350 degrees F. Spread hazelnuts in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning. Rub the warm nuts in a dry dish towel to remove skins.

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Nutrition Facts (Chocolate Hazelnut Pinwheels)

  • Per serving:
  • 139 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 20 mg chol. ,
  • 73 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 2 g pro.
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