Chocolate Hazelnut Pinwheel Cookies

1 1/4 cup all-purpose flourchocolate swirl cookies on a white plate
6 tablespoons cold butter, diced
1/2 cup granulated sugar
1 egg yolk
3-4 tablespoons milk
1/3 cup chocolate hazelnut spread
1/4 cup ground hazelnuts

Combine flour, butter and sugar in food processor. Pulse until until crumbly. Add egg yolk and 3 tablespoons of milk. Pulse until it forms a ball. Add the additional TB of milk if needed.

Roll dough between two sheets of parchment paper into an 812 inch rectangle. Remove top sheet of parchment and spread the dough with the
chocolate hazelnut spread. Sprinkle the ground hazelnuts on top.

Roll the dough jelly-roll style using the long side. It is easier to roll using the parchment paper as an aide. If the dough is too soft to roll put it in the refrigerator for an hour and try again.

Once the dough is rolled into a log wrap it in plastic wrap and put it in the refrigerator for one hour.

Preheat oven to 350F while dough is chilling. Line baking sheets with parchment paper.

Remove plastic wrap from dough log and slice into 1/4 inch slices. Place the cookies on the prepared baking sheets.

Bake the pinwheels for 15 minutes rotating pan half-way through baking time. Remove from oven.

Recipe Summary:

Other recipes by Foxfield Inn:
Bacon & Broccoli Frittata Oven Baked

Recipe Provided By:
Foxfield Inn
Charlottesville, VA

Charlottesville Bed and Breakfast Inns