Overview

Snowball Cookies with a Nutella filling.

Source: https://www.delish.com/cooking/recipe-ideas/a62963576/nutella-stuffed-snowball-cookies-recipe/

Ingredients

• 3/4 cup hazelnuts
• 6 Tbsp. Nutella
• 1 cup unsalted butter, room temperature
• 1 1/4 cups confectioners’ sugar, divided
• 1 tsp. kosher salt
• 1 tsp. pure vanilla extract
• 2 1/4 cups all-purpose flour

Instructions

1. Arrange racks in upper and lower thirds of oven; preheat to 350°. Toast hazelnuts on a baking sheet on top rack, tossing occasionally, until golden brown, about 8 minutes. Let cool, then finely chop.
2. Meanwhile, using a 1/2-tsp. measuring spoon, scoop 36 dollops of Nutella onto a parchment-lined baking sheet. Freeze until very cold, about 15 minutes.
3. Beat butter and 1/2 cup confectioners’ sugar until thoroughly combined, about 2 minutes.
4. Add salt, vanilla, and hazelnuts and continue to beat until nuts are distributed. Reduce mixer speed to low. Working in 2 batches, add flour, beating to blend and scraping down sides of bowl after each addition.
5. Scoop out 1 Tbsp. dough. Press your thumb into the center of ball to create a deep indentation. Place 1 chilled dollop of Nutella into the well, cover with dough, and roll into a ball. Arrange on a clean parchment-lined baking sheet. Repeat with remaining dough (you should have 18 balls total on 2 baking sheets).
6. Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden brown on the bottom, 10 to 12 minutes. Transfer to a wire rack and let cool.
7. Place remaining 3/4 c. confectioners’ sugar in a small bowl. Roll cooled cookies in confectioners’ sugar until coated.
8. Make Ahead: Nutella can be portioned and frozen 1 week ahead. If storing in the freezer for longer than a few hours, tightly wrap with plastic wrap. Cookies can be made 1 week ahead. Store in an airtight container at room temperature.