It’s finally Friday, and I could not be happier. I’m hoping that this obnoxious rain clears up by tonight, as Kramer and I have plans and I hate walking around in the rain in the city – umbrellas, they do nothing. Tonight, we are going to grab some take-out at one of our favorite spots, The Meatball Shop, then head home to watch our weekly Thursday night television (most likely followed by as many episodes of Battlestar Galactica that we can squeeze in), before heading out to see Morgan‘s improv team, Dreamboat, perform at Under St. Mark’s. On Saturday, Kramer got me a new waffle maker, so I’m sure that we will eat copious amounts of waffles (while watching more BSG) before heading out to Long Island City for dinner at The Alewife. They apparently have an insane beer selection, so I’m excited already. On Sunday, we will, believe it or not, be watching more Battlestar Galatica, and maybe head a few subway stops down the line for brunch somewhere tasty. It’s going to be a delicious weekend, to say the least.
Speaking of Morgan, I made these for his birthday last week, and whether he was just being nice or not, he seemed to like them. I know that Kramer and I ate, oh, I don’t know, about 5 cookies apiece before bringing them over to Morgan’s apartment, but they were just too easy to scarf down. They certainly tasted just like the boxed variety, but better, because they were filled with beautiful, beautiful Nutella. The cookies were thin and crispy, so they are perfect for dunking in some coffee or milk, and because of how thin and delicate they are, you’ll probably eat more than your fair share before you know it (and hey, sometimes you just need to indulge in more than just one cookie). I always have fun recreating childhood classics like these, and I know that you will, too.
P.S. Don’t miss out on a chance to win $100! Details here.
Last weekend, we partied pretty hard, with Morgan and Rachel, as you can see.
Morgan going in for the kill!
- ¾ cup unsalted butter, room temperature and cubed
- 2½ cups confectioners sugar, sifted
- 6 egg whites (you can save the yolks to use later or discard them entirely)
- 2 teaspoons vanilla extract
- ¼ teaspoon lemon zest
- 2 cups all-purpose flour
- ½ cup Nutella (or more, if needed)
- Preheat your oven to 350 degrees F. Beat together your butter and confectioners sugar until creamy, about 3-5 minutes. NOTE: It is extremely important that your butter is room temperature and not cold at all when you do this, as the sugar will form crumbs instead of becoming creamy if it is cold. Add in the egg whites a bit at a time, mixing as you go, then add in the vanilla extract and lemon zest. Scrape the bottom of the bowl with a spatula to ensure that the mixture is evenly combined.
- Gradually add in the flour and mix until just moistened. Place the cookie batter in the fridge or freezer for 5-10 minutes, just to firm it up a bit. You can also wrap the bowl in plastic wrap and leave the batter in the fridge overnight. When you are ready to bake, place your batter in a piping bag with a small tip, about ⅓-inch around, and pipe out 1½-inch long strips of batter (alternatively, you can use a plastic baggie to do this, but be careful/gentle) onto a parchment lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the cookies are set. Let them cool on the sheets for a few minutes before removing to another surface to cool compeltely.
- Match up your cookies with their similarly shaped partner and spread your Nutella on one flat side, then sandwich it with the other cookie. Repeat this until you have used all of your cookies. I used muffin cups to place the cookies in and serve them, and they keep well in an air-tight container at room temperature for up to 3 days.