It's officially ONE DAY until Christmas Eve! I have finally finished baking all my Christmas cookies, and now I just have to share. These little turnover cookies are flaky, buttery pillows of chocolatey perfection! Like turnovers, but bite-sized... which means you can eat more of them. Oh, and did I mention you get to make this flaky goodness from scratch? And it's super easy? Heck yeah!
I stumbled upon this genius on Strawberry Plum while looking for cookies similar to the ones my Nonna has always made. I tried making the originals straight from my Nonna's recipe {which is in grams and liters and such} and they did NOT work. Well, okay, the dough did work but it was too crumbly to make cookies! I ended up making a tart with that dough, but I needed a different base recipe. Enter this flaky, delicious goodness. A simple four ingredient dough that is a dream to work with. Where has this been my whole life?
I filled these with Nutella because, well... do you really need a reason? However, I filled the ones for my cookie boxes with strawberry and peach jam because I already had chocolatey cookies in there. Speaking of which, here are my filled Christmas cookie boxes!
The red cookies are the same as my Cake Batter Cookies but made with red velvet cake mix and drizzled with green candy melts. The turnovers are these, but filled with jam as I said. The Italian Butter Cookies {dipped in chocolate and sprinkles} are from The Toasted Sprinkle, and the Molasses Crinkles are the original recipe on the back of the Grandma's Molasses jar {made with butter instead of shortening}. It was the first time making all these recipes and they were all huge successes! Super delicious and they baked up perfectly. I highly recommend every single one of these cookies. 🙂
{Recipe from Strawberry Plum}
Nutella Turnover Cookies
Ingredients
- 2 cups all-purpose unbleached flour
- 1 cup unsalted butter cold
- 1 cup full-fat small curd cottage cheese
- ½ cup heavy cream
- Nutella for filling
Instructions
- In a large bowl, pour the flour. Cut the butter into small cubes, add to the flour, and use a pastry cutter or two knives to cut the butter into the flour. Keep going until the largest butter lumps are the size of small peas.
- Add in the cottage cheese and heavy cream, and use a spoon to combine. Knead lightly with your hands {dough will be a little sticky}, then pat the dough into a disc and wrap with plastic wrap. Refrigerate for at least two hours.
- When ready to make the cookies, preheat the oven to 425F.
- Lightly flour a clean surface, and place the chilled dough on top. Knead the dough until it is no longer sticky, then roll it out to ⅛ inch thickness.
- Use a lightly floured round cookie cutter to cut 2" cookies.
- Spoon a teaspoon of Nutella in the center of each, then wet the edges with some water and fold in half. Press down the edges with your fingertips, and transfer cookie to a lined cookie sheet.
- Bake for 12-14 minutes, until golden brown and crisp. Let cool slightly and enjoy!
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