Happy World Nutella Day ’10!!

by Jessica on February 5, 2010

It’s World Nutella Day 2010!! Last year was so much fun, I decided to participate again… and I’m pretty excited about this year’s entry.


Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) gave Nutella its own holiday in 2007 and they’re continuing the tradition this year. I decided to make fortune cookies, which I thought would present me with a challenge. However, they were so simple to make and they tasted incredible! They’re not as crunchy as regular fortune cookies, but instead they’re soft, chewy and filled with Nutella! 🙂


Chocolate Nutella Fortune Cookies

1/2 c butter, softened
1/2 package (4 oz) cream cheese, softened
1/4 c + 2 tbsp Splenda for Baking
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 c all-purpose flour
1/4 c unsweetened cocoa powder
1 tbsp skim milk
3/4 c Nutella

In a small bowl, whisk together the flour and cocoa powder; set aside. In a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy. Add the vanilla and cinnamon and mix well until combined. Add the flour and cocoa powder to the butter mixture and mix well. Add milk when the dough becomes too hard to mix (this will soften it up and incorporate all of the dry ingredients). Divide the dough into two portions; wrap in plastic wrap and refrigerate until the dough is chilled and firm (approximately 1-2 hours).

Preheat the oven to 350 degrees F and remove one portion of the dough from the refrigerator. On a floured surface, roll out the dough until it is about 1/4″ thick. Using a round cookie cutter or biscuit cutter, cut circles out of the dough and place them on a parchment paper-lined cookie sheet. Place approximately 3/4 teaspoons of Nutella on each circle, slightly off-center, then fold each circle in half so that the edges meet. Lightly press the edges to seal. Then slowly bring the two points together, (around one of your fingers to make a small indentation in the center) until they’re touching and you’ve got the look of a fortune cookie. Repeat for each portion of dough.

Bake the cookies for 12-15 minutes or until the cookies look dull. Remove from the oven, but leave the cookies on the cookie sheet for 2-3 minutes before transferring them to a wire rack to cool.



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{ 12 comments… read them below or add one }

1 Katrina February 5, 2010 at 9:46 am

How in the world did I not know that today was Nutella Day?!? Now I’m not sure if I should make something heart healthy for Women’s Heart Health Day or make something Nutella-y for Nutella Day. Dang!


2 Amy (Sing For Your Supper) February 5, 2010 at 12:09 pm

Whoops, I missed it this year! Remember our Nutella Macarons from last year?? SO much fun! 🙂


3 ash February 5, 2010 at 12:31 pm

aw these are so cute! you did a great job making them!


4 Paula - bell'alimento February 5, 2010 at 1:14 pm

How cute are these? LOVE IT! Happy World Nutella Day!


5 natalie February 6, 2010 at 11:20 am

oh my I m craving these beauties 🙂


6 Karen @ Mignardise February 8, 2010 at 4:53 pm

Mmm, yummy.
The dough sounds similar to the one I made for Nutella Rugelach, but with added cocoa powder. Love how you folded them over and added little messages.
This is my first visit to your blog – it’s awesome! I’m having fun looking at all your recipes.
And congrats on your 2 year anniversary!


7 Leslie February 8, 2010 at 11:09 pm

I can’t believe I missed World Nutella Day! These look delicious.


8 Jade February 10, 2010 at 2:07 pm

These look so good! Great idea.


9 Sophie February 23, 2010 at 4:10 pm

These are adorable! What a tasty way to celebrate World Nutella Day :).


10 Baking is my Zen February 27, 2010 at 4:25 pm

The brownies shaped like hearts is so adorable!


11 Sang October 24, 2013 at 12:08 pm

Hi!i can’t wait to make these but I was just wondering why the recipe calls for Splenda ? Can’t I use icing sugar instead?


12 Jessica October 31, 2013 at 4:13 pm

Hi Sang – This recipe calls for Splenda because I use it more often than regular sugar. If you’re wanting to sub something else, use granulated (white) sugar and double the amount called for!


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