- 1-1/2 cups Master Cookie Mix, softened
- 1/3 cup Nutella
- 1/4 cup finely chopped hazelnuts
- On a lightly floured surface, roll cookie mix into a 14-in. x 9-in. rectangle. Spread Nutella to within 1/2 in. of edges; sprinkle with hazelnuts. Roll up tightly, jelly-roll style, starting with the long side; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
- Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Reviews for Chocolate-Hazelnut Pinwheels
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"I just made these this morning. I love the taste, but I expected a more shortbread-like consistency. I also had trouble rolling, as I cut, I realized there were holes inside. It'll just take some practice. I will definitely make these again!!"
"Five stars. Awesome recipe . My grandkids an I spent this last weekend making cookies galore. Thanks for the recipe that has so many more cookies than I knew"
"Easy to make. Made a second batch with nutella and peanut butter..delicious and they freeze well"
"WAS EASIER TO MAKE THAN I HAD ANTICIPATED. ROLLED BETWEEN PARCHMENT PAPER THEN REFRIGERATED TO GET FIRM FOR SPREADING, THEN ROLLED AND REFRIGERATED FOR SLICING. I WAS IMPRESSED HOW WELL THEY LOOKED AND TASTED."
"I was attracted to this cookies for two reasons...appearance and Nutella! It was so easy to make and tasted delicious. My husband said it tasted exactly like a Milano cookie. I did not have hazelnuts on hand so I used pecans. Because I was anxious to try them, I didn't even refrigerate the master cookie dough. It was a little soft, but still easy to work with. I have a ton of cookie dough left, so I will be making more today."