- 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.