White Chocolate, Espresso & Hazelnut Pinwheel Cookies
Recipe type: Cookie, Baked Goods, Dessert
Cuisine: Holiday, Christmas
Serves: about 4 dozen
These cookies are a perfect 2-bite treat with a cup of coffee. Don't be intimidated by the lengthy instructions. You can certainly make the dough a day ahead or put the cookie logs in the freezer to be baked off whenever you need them.
  • 1 c. All-Purpose Flour
  • ¼ tsp. Salt
  • 8 Tbsp. (1 stick) Unsalted Butter, slightly softened and cut in a few chunks
  • 4 oz. (1/2 package) Cream Cheese, slightly softened and cut in a few chunks
  • ½ c. Hazelnuts
  • ¼ c. Sugar
  • 1 Tbsp. Instant Espresso Powder
  • 4 oz. White Chocolate
  • 2 Tbsp. Unsalted Butter
  1. Combine flour and salt in the bowl of a food processor and pulse a few times to incorporate. Scatter the chunks of butter and cream cheese over the flour and pulse in 1 second bursts until clumps of dough form (don't process until the dough comes together in a ball). Dump the clumps of dough onto a counter or board, divide in half, and press each half together into a 1-inch thick rectangle. Wrap tightly with plastic wrap and refrigerate for 2 hours or more.
  2. Meanwhile, prep the ingredients for the cookie filling. Toast, skin, and finely chop the hazelnuts. In a small bowl, stir together the sugar and espresso powder. Chop the white chocolate into fine slivers. Melt the remaining 2 Tbsp. of butter and allow to cool slightly.
  3. To form the cookies, flour a counter or board and roll a piece of dough into an 8 in. X 10 in. rectangle. If you chilled your dough for more than a couple of hours, you might have to let it warm slightly before you are able to accomplish this task. Brush the dough with the melted butter. The butter with act as glue (and add extra buttery deliciousness, of course!) to adhere the espresso. Sprinkle half or the sugar-espresso mixture over the butter, followed by half of the hazelnuts and half of the white chocolate. Try to keep the toppings fairly even. Using your palms, gently press the chocolate and hazelnuts into the dough. Now, with the long side of the rectangle closest to you, roll the dough into a log. Repeat with the second piece of dough and remaining ingredients. Let the logs rest on their seams in refrigerator for at least 30 minutes before slicing and baking.
  4. Preheat oven to 350° and line baking sheets with parchment paper. Using a very sharp knife, slice the chilled cookie dough logs crosswise in ¼ in. intervals. Carefully transfer the cookies to the prepared baking sheets. You might lose a few hazelnuts along the way--just sprinkle them over the tops of the cookies. Bake until the cookies are lightly golden, about 15 minutes, rotating the pans halfway through.
  5. Transfer the cookies to wire racks to cool. Make sure to have one (okay, a couple) while they're still warm. The remaining cookies can be stored in an airtight container at room temperature and will keep well for a few days.
Recipe by strawberryplum at http://www.strawberryplum.com/white-chocolate-espresso-hazelnut-pinwheel-cookies/