Monday, December 9, 2013
And now our theme of EASE has spread into cookie land.
It's getting to be that cookie time of year. People will be posting elaborate cream-crispie-delicate-shatters-candy-sprinkles-painted-by-professional-artists-made-of-chipped-gold-and-frosting cookies, and perhaps some other delicacies. Nothing wrong with that. But sometimes this time of year is also really really busy. (Or is it just me.) Sometimes there's an event that calls for a cookie and there aren't cookies lying about. Grocery stores make a killing off of this sort of thing because that's where we go when we need some quick holiday cookies for a dinner, church, or school event and we just don't have time to churn out one more home made creation. We buy either those ultra nasty cookies that come in plastic--the sugar cookies with the frosting and sprinkles. Ugh. (I really can't stand these things, so don't even try to defend them). Or we can get some type of pre-made dough, which is much better tasting, but still a little painfully tube-a-licious.
The following recipe is good for times when you need cookies fast. This can be just because you need cookies fast (because the chocolate crazed demons in your head say so). Or because there's an actual event for which they're necessary like the PTA luncheon.
They take two minutes to mix together. They taste delicious. They are chewy and soft. The Nutella prevents them from being 100% homemade, but then so do chocolate chips really (yeah, I'm making excuses, but if you want to be a Nutella hater, then fine--it'll be a lonely place). Speaking of Nutella-haters, I have always been a fan of Nutella, per se, but not always a fan of recipes that utilize Nutella. They just seem so cheatery--like putting ten gallons of colorful frosting on a cake--well, of course your child is going to pick that one. Nutella is similar--throw it into the title and half the world will pin it even if it's Nutella and Doodoo Casserole (um, please don't pin this under that caption). Also, it's not a whole food (though it can be homemade if you're not in a hurry), and it's just so...so indulgent. It used to be a seasonal item. You could get it around Christmas-time. And it was a little pricey. And came in smallish containers. Not anymore, my friends--for better or for worse. Now you can get it year-round, Sam's carries a bulk version, and there are knock-off versions to be found. This is great for chocolate-crazed demons, but it can be bad for our waistlines and just a little less special special. However, it is still good news for your time-crunched cookies.
These can be served plain and yummy or they can be dressed up with white frosting and sprinkles. Or used as cookie sandwiches.
And then maybe rolled in sprinkles or colored sugars (homemade if you wish) or crushed peppermint sticks. Or miniature figurines of Santa Claus encrusted in pearled sugar and gemstones. But you see that I stumble into crazy territory. Go there if you dare, but know that you don't have to.
adapted from Tasty Kitchen
Prep time: 2 minutes
Nutella (I used the Aldi knock off): 1.00, sugar: .10, flour: .10, egg: .10
1 C Nutella (or a knock off)
1/2 C sugar
1 C flour
Preheat oven to 350.
Mix ingredients together. Shape into 1 inch balls. Press down if you wish. (I didn't and they still worked out.). Bake at 350 for 7-8 minutes (remember chocolate cookies don't always look done; don't burn them.)