Nutella Thumbprint Cookies

Adapted from: fatgirltrappedinaskinnybody.blogspot.com

Until about a year ago I didn't even know nutella existed.  My youngest daughter introduced me to it.  It has such a different flavor and tastes delicious in so many things.  In the time that I have discovered nutella I have made crepes with nutella, nutella loaf bread, nutella crumb bars and these cookies that can also be filled with jam instead if you like.  I was in the mood for a little something sweet and these are just the right size to satisfy.   

Nutella Thumbprint Cookies

3/4 cup nutella or jam of your choice
2-1/4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1-1/2 sticks unsalted butter, softened
2/3 cup sugar
4 oz cream cheese, softened
1 large egg
1-1/2 tsp vanilla extract

1.  Preheat oven to 350.  Set one oven shelf in the middle and one oven shelf on the bottom. Line two large baking sheets with parchment paper or silpat.  Fill a small ziplock bag or pastry bag with nutella.  Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.
 
2.  In a large, beat the butter and sugar together with a mixer on medium speed until light and fluffy, about 3-6 minutes.  Beat in cream cheese, egg and vanilla until combined about 30 seconds, scaping down the bowl and beater if necessary. 

3.  Reduce mixer speed to low and slowly add the flour mixture until combined about 30 seconds.

4.  Working with 1-1/2 tsp of dough at a time, roll the dough into balls and lay them on the prepared sheets, spaced about 1-1/2" apart.  Made an indentation in the center of each cookie with your thumb or the back of a teaspoon.

5.  Bake the cookies until they are just beginning to set and are lightly browned around the edges, about 10 minutes.  Remove the cookies from the oven and working quickly and carefully since the cookies and pan are very hot, gently reshape the indentation with the bottom of a teaspoon measure.  Snip a small corner of the ziplock bag or get your pastry bag ready.  Carefully fill each indentation with about 1/2 tsp of nutella.  Put the cookies back in the oven and continue to back until lightly golden another 10 minutes. 

6.  Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely about 30 minutes before serving.   

Enjoy!    Susan