ith parchment paper.
COMBINE cookie mix, softened butter, egg and
Using a 2-inch star cookie cutter, cut out 48 cookies
except for the Nutella(R) hazelnut spread, for 1 to 2
he fridge. Using a round cookie cutter, cut out cookies. Using
Mix the cookie crumbs, 7 tbsp melted butter,
enter of each cookie. Fill each divot with chocolate-hazelnut spread.
Preheat the oven to 350\u00b0F.
Cream the butter and sugar.
Mix in the hazelnut butter and egg.
Mix in the cocoa and soy flour.
Mix in the chocolate chips if desired.
Form approximately 30 balls and place them on a cookie sheet.
Flatten the balls slightly with your palm and bake for 12 minutes.
o 350 degrees F. Line cookie sheets with greased foil, shiny
lectric mixer, then add chocolate-hazelnut spread. Add sugar and eggs
ave melted.
Add the hazelnut butter, brewed espresso beverage, and
Beat the butter, chocolate-hazelnut spread, white sugar, and brown
br>Meanwhile, scoop Nutella(R) hazelnut spread into a small bowl
hickness. Using small gingerbread-man cookie cutter or other small shaped
Preheat oven to 350 degrees. Beat butter and sugars; add chocolate-hazelnut spread and chocolate. Add vanilla; beat. Add eggs. Combine flour, cinnamon, soda, baking powder and salt. Stir in any remaining flour. Stir in chocolate pieces and hazelnuts. Drop 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Drizzle cooled cookies with white chocolate. Let stand until chocolate is set.
In large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 T cookie crumbs.
Top with strawberries and remaining pudding and crumbs.
Refrigerate for 1 hour before serving.
Garnish with whipped cream, if desired.
hites. This will give your cookie it's height and yummyness
Preheat an oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.
Mix in vanilla and chocolate-hazelnut spread.
Slowly add in
archment-lined or lightly oiled cookie sheet and bake in the
2 inches apart, onto ungreased cookie sheets. Bake 10 to 12