Nutella to the rescue.

 During this past holiday season,

I tried a number of new cookie recipes-

some from other sources,

and some of my own devising.

Well.

I wasn't wowed by any of them.

I have three or four of my best, most favorite cookie recipes.

Then a bunch that are pretty good if any of those favorite kinds happen to not be around.

Then a lot of cookies that I would rather not waste calories on.

(at that point, hand me any slice of pie)

I do like a good icebox cookie

for it's old fashion feel and ease.

This one seemed like a great combo,

and came out tasting pretty good.

But, boy oh boy,

was it a SAD looking little cookie.

I intended to pretty them up with

a drizzle of this or that,

or maybe a dip in white chocolate.

Well.

I avoid too much fuss when it comes to cookies,

so the drizzling or dipping or whatnot

did not get done before Christmas arrived,

and these little guys were relegated to the freezer.

In a post-holiday late night chocolate frenzy,

I pulled them out and thought to give them another try.

Suddenly, a brilliant thought entered my mind.

I had been gifted a GIANT jar of Nutella

for Christmas- a treat that I would

normally not keep around the house at

the risk of overconsumption.

But.

oh me, oh my.

What a perfect (and easy!)

compliment to these little darlings.

A big schmear of Nutella on one cookie,

then another cookie plopped on top.

dreamy.

creamy.

not sad at all.

Cocoa and hazelnuts in the cookies.

Cocoa and hazelnuts in the Nutella.

brilliant.

and so adorable

and scrumptious

in a big stack.

woo.

try your own!

Cocoa Icebox Cookies

1 cup butter, softened

1/2 cup sugar

1 egg

1/4 t salt

3 T cocoa powder

2 cups flour

1/2 cup finely chopped hazelnuts

-stir butter and sugar together until creamy

-add egg and stir again until creamy

(you can also use a mixer for this part)

-add dry ingredients and stir until well combined

-divide dough in half

-shape each half into a log

-wrap in saran wrap

-refrigerate for at least one hour, up to 2 days

-when ready to bake, remove from fridge and slice into 1/2 inch thick circles

-lay flat on cookie sheet

-bake at 375 degrees for 5 to 7 minutes, just until top is slightly firm

-cool on rack