I was really hoping this recipe would be more like a sandwich and less like a cookie. It's not. It's really a cookie. That didn't stop me from serving it to my kids for lunch though! If you look at the original recipe, she makes these nice and browned and crispy. I preferred to eat this less cooked and much softer. I think I enjoyed these the most, but I have a huge sweet tooth and will eat/enjoy just about any kind of snack/cookie. The kids really liked these the first day, but were not as big of fans with the leftovers the next day. I don't know if I'd go through the trouble of making these again since my kids would prefer Nutella sandwiches, but for a different way of eating Nutella, these were good. They were a little bland, but still enjoyable. ...at least to me!
1 cup heavy cream
1½ teaspoons vanilla extract
1½ cups powdered sugar
1½ cups all-purpose flour
¼ teaspoon ground cinnamon
1 tablespoon cornstarch
Nutella
1½ teaspoons vanilla extract
1½ cups powdered sugar
1½ cups all-purpose flour
¼ teaspoon ground cinnamon
1 tablespoon cornstarch
Nutella
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the vanilla extract on medium-high speed until mousse-like, about 5 minutes.
Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.
Heat the panini press to medium-high heat (or 375°F). Place a heaping tablespoon of batter in the center of the panini press, close the lid and cook the waffle for about 90 seconds. Quickly remove the waffle from the press and use a circular 2-inch cookie cutter to cut out rounds. Set the waffle cone cookies aside to cool.
Once the waffle cone cookies have cooled, spread one side of a cookie with Nutella and top with a second waffle cone cookie to form sandwiches.
Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.
Heat the panini press to medium-high heat (or 375°F). Place a heaping tablespoon of batter in the center of the panini press, close the lid and cook the waffle for about 90 seconds. Quickly remove the waffle from the press and use a circular 2-inch cookie cutter to cut out rounds. Set the waffle cone cookies aside to cool.
Once the waffle cone cookies have cooled, spread one side of a cookie with Nutella and top with a second waffle cone cookie to form sandwiches.
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