Rolled Cookies with Three Fillings

Name: Rolled Cookies with Three Fillings
Total time: 30 min
Yield: 60 servings
Ingredients: 3.5 cups all purpose flour; 0.75 tablespoon baking powder; 0.5 cup powdered sugar; 3 sticks non-dairy butter; 0.33 cup oil; 1 pinch salt; 0.25 cup water; Plant-based Nutella; crushed hazelnuts; Date spread; crumbled halva; Biscoff cookie butter; crushed Biscoff cookies; powdered sugar, for dusting

30m

Serves 60

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Rolled Cookies with Three Fillings

facebook.com

30m

Serves 60

Directions

1Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms. If the dough feels too dry, add a little more liquid, 1 tablespoon at a time. If it feels too wet, add a little more flour.
2Separate the dough into three equal parts.
3Take one sheet of parchment paper, place your dough in the center, and then another sheet of parchment paper right on top.
4Press down the dough, and then using a rolling pin, smooth it out into a thin rectangle or oval, about ⅛ inch thick.
5Remove the top sheet of parchment paper.
6For the first filling, spread plant-based Nutella evenly and add crushed hazelnuts.
7Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
8Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet.
9For the second filling, use date spread and crumbled halva.
10For the final filling, use Biscoff cookie butter and crushed Biscoff cookies.
11Preheat the oven to 350° Fahrenheit.
12Bake for about 25 to 30 minutes.
13Once completely cooled, dust generously with powdered sugar.

Ingredients

3.5 cups all purpose flour
0.75 tablespoon baking powder
0.5 cup powdered sugar
3 sticks non-dairy butter
0.33 cup oil
1 pinch salt
0.25 cup water
Plant-based Nutella
crushed hazelnuts
Date spread
crumbled halva
Biscoff cookie butter
crushed Biscoff cookies
powdered sugar, for dusting

Equipment

mixerlarge bowlparchment paperrolling pinbench scraperbaking sheetknifeoven

Tips

The dough is very forgiving; adjust liquid or flour if needed.
Roll out the soft dough between two sheets of parchment paper.
Use parchment paper to help guide rolling the dough into a log.
Cookies freeze beautifully.
Store in a cookie jar on the counter, in the refrigerator, or freeze dough ahead of time.

Rolled Cookies with Three Fillings

30m

Serves 60

facebook.com

Rolled Cookies with Three Fillings

facebook.com

30m

Serves 60

Directions

1Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms. If the dough feels too dry, add a little more liquid, 1 tablespoon at a time. If it feels too wet, add a little more flour.
2Separate the dough into three equal parts.
3Take one sheet of parchment paper, place your dough in the center, and then another sheet of parchment paper right on top.
4Press down the dough, and then using a rolling pin, smooth it out into a thin rectangle or oval, about ⅛ inch thick.
5Remove the top sheet of parchment paper.
6For the first filling, spread plant-based Nutella evenly and add crushed hazelnuts.
7Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.
8Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet.
9For the second filling, use date spread and crumbled halva.
10For the final filling, use Biscoff cookie butter and crushed Biscoff cookies.
11Preheat the oven to 350° Fahrenheit.
12Bake for about 25 to 30 minutes.
13Once completely cooled, dust generously with powdered sugar.

Ingredients

3.5 cups all purpose flour
0.75 tablespoon baking powder
0.5 cup powdered sugar
3 sticks non-dairy butter
0.33 cup oil
1 pinch salt
0.25 cup water
Plant-based Nutella
crushed hazelnuts
Date spread
crumbled halva
Biscoff cookie butter
crushed Biscoff cookies
powdered sugar, for dusting

Equipment

mixerlarge bowlparchment paperrolling pinbench scraperbaking sheetknifeoven

Tips

The dough is very forgiving; adjust liquid or flour if needed.
Roll out the soft dough between two sheets of parchment paper.
Use parchment paper to help guide rolling the dough into a log.
Cookies freeze beautifully.
Store in a cookie jar on the counter, in the refrigerator, or freeze dough ahead of time.