Sunflower Butter Cookies Topped With Nutella®
These cookies get an extra crunch from Canada's sunflower capital.
INGREDIENTS FOR 24 PORTIONS
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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¾ cup butter, at room temperature
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¾ cup sunflower seed butter, chilled
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¾ cup sugar
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¾ cup brown sugar, firmly packed
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2 eggs
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1 tsp vanilla
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½ tbsp Nutella® hazelnut spread per portion
To enjoy this delicious recipe, 1 tablespoon of Nutella® per person is all you need!
STEPS
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Preheat oven to 375 °F.
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Stir together flour, baking soda, baking powder, and salt.
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In a separate bowl, beat together butter, sunflower seed butter, and both sugars until fluffy.
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Beat in eggs and vanilla.
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Gradually beat in flour mixture.
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Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours.
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Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ungreased baking sheets.
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Bake for about 10 minutes or until golden brown. Be careful not to burn the bottoms.
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While still hot, use a teaspoon and press the back of the teaspoon onto the centre of each of the cookies. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.
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Dollop ½ tbsp of Nutella® hazelnut spread onto the centre of each cookie.
