I received an email a few weeks back from a very nice woman wanting to place a special order for her daughter-in-law. She said her daughter-in-law loved fudge stuffed shortbread as a child but cannot find them anymore! What a thoughtful gesture. I hope the recipient of these cookies had a big smile on her face when she opened her package of Magic Shortbread Cookies.
I decided on the name Magic Shortbread Cookies because they can be a bit deceptive. From the outside it looks as though you will be enjoying a simple shortbread, but after taking a bite you may be surprised by the fudge found inside. The shortbread was buttery and crisp and paired extremely well with the smooth hazelnut fudge. These cookies go great with a nice cup of tea and a newspaper!
Magic Shortbread Cookies
(3 PointsPlus per serving)
1 cup unsalted butter, softened
1/2 cup superfine sugar
1/2 tsp vanilla extract
2 cups flour
1/8 tsp salt
1/4 - 1/2 cup granulated sugar for coating
1/4 cup + 1 Tbsp Nutella
2 Tbsp powdered sugar
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, mix together the flour and salt. Set aside.
Using an electric mixer, cream the butter. Gradually add in the superfine sugar. Beat in the vanilla extract. Pour the flour mixture into the butter mixture in small batches. Mix until the dough comes together and cleans the sides of the bowl.
Mix the powdered sugar with 1/4 cup of Nutella until well combined. If the mixture looks too dry, continue to add up to 1 Tbsp more of Nutella. Pinch off small portions of the Nutella mixture and roll into pea sized balls (you will need 36-38 total, but may end up with a few more depending on your size).
Place the remaining sugar in a medium bowl and set aside.
Now it's time to wrap your dough around the fudge. I find the easiest way to portion out your dough is to divide it into 4 sections and then divide each section into 9 pieces. Take one piece of dough and flatten it in the palm of your hand. Take one ball of fudge and place in the middle of the dough. Now wrap the dough around the fudge and roll around using your hands until you form an even ball and cannot see the fudge. Place the ball in the bowl with sugar and gently roll around until the entire surface is coated with sugar. Place the ball on the cookie sheet and continue this process until all of the dough is used up.
Bake for about 17-21 minutes or until the cookies are firm to the touch or the edges turn a very light brown. Remove from the oven and let rest for a few minutes. Then transfer to a wire rack to cool completely. Recipe makes about 36 cookies. (1 cookie = 1 serving, 3 PointsPlus per serving)