Ingredients
- Ingredients:
- 2 3/4 Cups 2 3/4 Cups All-purpose Flour, plus more for shaping
- 1/2 Cup 1/2 Cup Granulated Sugar
- 1/2 Teaspoon 1/2 Teaspoon Salt
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- 1 Cup 1 Cup Unsalted Butter, 2 sticks, cold, cut into 16 pieces
- 8 Ounces 8 Ounces Mascarpone Cheese, 1 tub, cold
- 1 Tablespoon 1 Tablespoon Vanilla Sugar
- 2 Teaspoons 2 Teaspoons Vanilla Extract
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- Filling:
- 1/4 Cup 1/4 Cup Nutella
- 1/2 Cup 1/2 Cup Mini Chocolate Chips
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- Topping:
- 1 Large 1 Large Egg
- 1/4 Cup 1/4 Cup Vanilla Sugar
Preparation
Step 1
MAKE THE COOKIE DOUGH: Add to the bowl of a large food processor the flour, sugar and salt. Pulse briefly just to blend the ingredients.
2. Scatter the butter, mascarpone cheese, vanilla extract and vanilla sugar over the flour mixture. Pulse until the dough begins to come together in large clumps. Remove to a lightly floured surface and knead just until smooth.
3. With a bench scraper, divide the dough into 4 pieces. Knead each into a ball and flatten into a round disk. Wrap each disk separately in plastic wrap. Refrigerate at least 1 hour or preferably overnight.
4. SHAPE & FILL THE COOKIES: Lightly flour a baking mat or counter surface. Working with one piece of dough at a time, roll the dough into a 12 inch circle using a floured rolling pin. Turn the dough over and lightly flour the surface again to keep from sticking. Cut the dough into 8 wedges using a pizza cutter. Using a small spatula, spread each wedge with a very thin coat of Nutella and then sprinkle with mini chocolate chips. Roll each into a crescent. Place on a tray, wrap lightly in plastic and refrigerate until firm; about 1 hour.
5. TOP & BAKE THE COOKIES: Preheat the oven to 350 degrees. Line 4 large rimmed cookie sheets with parchment paper. Beat the egg in a small mixing bowl.
6. Remove the cookies from the refrigerator. Arrange the cookies 9 to each cookie sheet. Using a pastry brush, lightly brush the tops of the cookies with the beaten egg. Sprinkle with vanilla sugar. Bake 2 trays at a time, until golden brown and puffed; about 15-20 minutes. Let cool on the pan 15 minutes, transfer to a tray to cool completely before storage.