A layer of chocolate hazelnut spread makes these rolled cookies extra gooey and sweet. Toasted hazelnuts add a pleasing crunch.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2015
Ingredients
Dough:
Filling:
Method
Dough: In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Divide dough into thirds; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.Filling: Meanwhile, in food processor, pulse together chocolate chips, hazelnuts and toffee bits until finely chopped. Set aside.
Assembly: Between waxed paper or on lightly floured work surface, roll out dough, 1 disc at a time, into 12-inch (30 cm) circle. Chill for 15 minutes. Spread with 1/4 cup of the hazelnut spread. Cut into 12 wedges. Sprinkle one-third of the chocolate chip mixture over dough, leaving 1/2-inch (1 cm) border. Starting at wide end, roll up each wedge, pressing tip to adhere. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Repeat with remaining dough and filling. Brush with egg and sprinkle with coarse sugar. (Make-ahead: Freeze until firm, about 1 hour. Layer between waxed paper in airtight container; freeze for up to 3 weeks.)
Bake in top and bottom thirds of 325?F (160?C) oven, switching and rotating pans halfway through, until edges are golden, about 35 minutes. Let cool completely on pans.
Tip from the Test Kitchen: Toast raw hazelnuts in 350?F (180?C) oven until skins crack, 8 to 10 minutes. Transfer to tea towel and rub off as much of the skins as possible.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 94 mg
- Sugars 12 g
- Protein 3 g
- Calories 200.0
- Total fat 13 g
- Potassium 70 mg
- Cholesterol 25 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
%RDI
- Iron 5.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 6.0
