I have spent the last two days out of state with my mother attending a memorial service for my fathers best friend, Mr B. It was a lovely visit with dear friends we have not seen in some time. There were stories told, memories shared and tears shed. There was much laughter as well which he would have enjoyed. I am so glad I was able to go and honor him.
Upon my return, I found my husband very ill with a 102 degree fever and vomiting, Miss Courtney with hives on her face and arms (that I believe are due to a new detergent), dirty dishes in the sink and laundry to fold. I am waiting for the frogs and locusts to arrive at any moment. So instead of my usual blog post waxing happy and jovial, I simply offer you chocolate.
It’s where I have found the greatest joy in the last 24 hours.
Nutella Sandwich Cookies
1 1/2 cups all-purpose flour
1 cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
14 tbsp unsalted butter, diced, at room temperature
3 tbsp milk
1 1/2 tsp vanilla extract
1 1/2 cups Nutella, at room temperature
1. In a food processor, sift together flour, cocoa powder, baking soda, and salt. Add sugar. Run machine 10 seconds. Add butter. Run machine 20 seconds. With motor running, add milk and vanilla. Pulse until dough clumps together. Turn dough out to work surface. Knead two or three times to bring together. Divide into equal halves. Roll each portion into 8″-long log. Wrap tightly with plastic wrap, twisting ends to form cylinder. Refrigerate at least 2 hours.
2. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Slice log into 3/16″ thick rounds. Place on sheets 1″ apart. Bake until just firm in centers, 12 to 14 minutes. Cool completely.
3. Spread half of the cookies with 1 tbsp Nutella each. Top each with another cookies.
recipe slightly adapted from Fine Cooking Magazine
The Joy Journey is a weekly series on Fine Linen and Purple by Mary. Stop by here each Friday for a fresh perspective on living the joyful life!