It’s time to step out into the unknown and start trying new recipes. I am going to try and start doing a weekly recipe post on Monday of a new challenge that I haven’t tried yet. Committing to one post a week shouldn’t be that hard, right? Famous last words, I’m sure. Since Mondays are my least favorite day, I think the addition of a lovely blog post should lighten the mood.

Drum roll…..

Monday Madness Recipe: Biscuit Sandwich Cookies with Nutella…made with beer!

Ingredients:

1 cup AP Flour

1/4 cup sugar

1/2 teaspoon course salt

4 tablespoons cold unsalted butter cut into small pieces

1/4 cup , plus 1 tablespoon heavy cream

1/4 teaspoon vanilla

1/4 teaspoon of Hangar 24 Chocolate Porter

1 egg yolk

Nutella!

Directions:

1. Process the flour, salt and sugar in a food processor. If you don’t have a food processor then a bowl with a whisk is ok. Just make sure to mash the butter good with a wooden spoon. Add the butter and pulse until standy. Pour in the 1/4 cup heavy cream, beer and vanilla and run until it just comes together.

2. Put in plastic wrap and put in the fridge for 15 mins or so. Preheat the oven to 325. Take this time to clean!

3. Put down two sheets of plastic wrap on a flat surface to roll-out your dough. Put the dough on the center of the plastic wrap and put a sheet of plastic wrap on top. Roll out the dough to a 1/4 inch thick. This is the best way I have found to roll out dough. I hate how the dough sticks to the rolling pin and gets too much added flour to prevent sticking. Plastic wrap is my best friend, and makes cleaning so much easier!

4. Cut out your shapes (I did hearts cuz it’s almost Valentine’s Day!) and put them on a cookie sheet with a silpat or parchment paper. Put in the freezer for 10-15 mins to make sure the cookies maintain the shape. Otherwise, they will spread too much and that’s not cute looking. Before putting them in the oven, combine the remaining heavy cream and egg yolk and brush the top of the cookie. That’s what will give it the shinny colorful exterior.

5. Bake at 325 for 15-20 minutes. I can always tell when a cookie is done by how it smells, the color on the outside edges and if they slide around on the silpat.

6. Let the cookies cool, then pipe Nutella into the center of the cookie with a piping bag and tip or a ziplock bag. I tried to just use an offset spatula and that was entirely frustrating and messy. The cookies look way better if you take the time to pipe them. Put in the fridge for 15 mins or longer to get them to set before serving.

These cookies tuned out so good! The biscuit part was so flavorful but not overly sweet which made the nutella filling so satisfying. The cookie wasn’t overly rich and had the perfect amount of salt. It reminds me of the perfect coffee companion.  It was crunchy, slightly salty, sweet, and had that wonderful smell of pie dough. This was so great, I will definitely make these again. Let me know if you make these how they turned out for you!